Italian Bean Soup Recipe
Ingredients
| Olive oil | 2 Teaspoon | |
| 1 leek, washed and chopped | ||
| Garlic | 1 Clove (5gm), crushed | |
| Dried oregano | 2 Teaspoon | |
| 75 g / 3 oz green beans, trimmed and cut into bite-size pieces | ||
| Cannellini beans | 410 Gram, drained, rinsed | |
| 75 g / 3 oz small pasta shapes | ||
| 1 litre / 1 3/4 pint vegetable stock | ||
| Cherry tomatoes | 8 | |
| Ground black pepper | 1 To taste | |
| Basil | 3 Tablespoon, shredded | |
| Salt | To Taste | |
Directions
1. Heat the oil in a large saucepan. Add the leek, garlic and oregano and cook gently for 5 minutes, stirring occasionally.
2. Stir in the green beans and the cannellini beans. Sprinkle in the pasta and pour in the stock.
3. Bring the stock mixture to the boil, then reduce the heat to a simmer.
4. Cook for 12-15 minutes or until the vegetables are tender and the pasta is cooked to al dente. Stir occasionally.
5. In a heavy-based frying pan, dry-fry the tomatoes over a high heat until they soften and the skins begin to blacken.
6. Gently crush the tomatoes in the pan with the back of a spoon and add to the soup.
7. Season to taste with salt and pepper. Stir in the shredded basil and serve immediately.
2. Stir in the green beans and the cannellini beans. Sprinkle in the pasta and pour in the stock.
3. Bring the stock mixture to the boil, then reduce the heat to a simmer.
4. Cook for 12-15 minutes or until the vegetables are tender and the pasta is cooked to al dente. Stir occasionally.
5. In a heavy-based frying pan, dry-fry the tomatoes over a high heat until they soften and the skins begin to blacken.
6. Gently crush the tomatoes in the pan with the back of a spoon and add to the soup.
7. Season to taste with salt and pepper. Stir in the shredded basil and serve immediately.
Chef
