Healthy big bean broth recipe

By Pippa Thompson

Irresistible, rustic soup of cannellini beans, butter beans, red kidney beans and sweetcorn kernels, spiked with Tabasco and served with crusty hunks of bread. Legumes such as kidney beans and cannellini beans are full of antioxidants and can have a detoxifying effect on the body. It also makes a great dish for those following the ‘Meat Free Monday’ trend, or just those who want to add some spice to their diet!

Serves 4

2 tbsp sunflower oil
1 onion, peeled and roughly chopped
2 cloves garlic, peeled and finely chopped
410g can cannellini beans, drained
410g can red kidney beans, drained
410g can butter beans, drained
200g can sweetcorn kernels, drained
750ml/1 1/2pts vegetable stock
salt and freshly ground black pepper
Tabasco® Red Pepper Sauce
1 tbsp finely chopped fresh flat-leaf parsley
crusty bread to serve


  1. Heat oil in a pan and gently fry onion and garlic over low heat to soften but not brown. Add beans and sweetcorn and pour over stock.
  2. Bring to bubbling, then turn down to simmer for 5 minutes.
  3. Season with salt and freshly ground black pepper.
  4. Add the Tabasco® to taste – around 10 drops gives a delightful spicy kick.
  5. Sprinkle with parsley.


Serve immediately with crusty bread.


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