Wild swimming scoffs – recipe 2
Fuel your wild swimming adventures with the second of three recipes from nutritionist Kathy Findlay
WARMING TUSCAN BEAN SOUP
One thing all wild swimmers need to invest in is a soup flask. This protein rich soup can be pre-made, heated easily in a microwave or on a camping stove, popped into a soup flask and taken along to enjoy with hunks of bread, as a post-Wild Swim delicious and nutritious recovery lunch.
1 tin of cannellini beans, drained and rinsed
1 tin of red kidney beans, drained and rinsed
1 tablespoon olive oil
1 large onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1 red bell pepper, diced
1 clove garlic, minced
6 sprigs of thyme, leaves stripped
small handful of fresh oregano, chopped
small handful of fresh rosemary, chopped
½ teaspoon salt
1 tin chopped tomatoes 4 cups vegetable stock
1 small courgette, diced
- Heat the oil in a saucepan over medium-high heat. Add the onion, carrots, celery, red pepper, garlic, thyme, oregano, rosemary and salt and pepper and cook stirring occasionally until the vegetables are tender, about 5 -7 minutes.
- Add the stock, beans and tomatoes and bring to a boil, reduce heat to medium high and continue to cook for 30 minutes.
- Add courgette and cook for 2 minutes.
Kathy Findlay is an open water swimmer, nutritional therapist and advanced sports and exercise nutritional advisor providing personalised nutritional advice and plans to athletes. foodforsport.wix.com/nutrition
See Kathy’s Instagram account for more recipe ideas: food4sport_