do you have the recipe for the bean soup please. looks divine. thanks in advance.
Mm the bean soup is another DC one, I think I've posted this recipe already, hang on...
Nope cant find it. Im sure its there but Ill post it again:
Spicy beans & greens in tomato & basil soup
Ingredients:
For the base:
- 1 kg tomatoes, quartered
- 4 red chillies, thinly sliced
- 2 red onions, thinly sliced
- 4 cloves garlic, sliced
- big bunch fresh basil, chopped
- 1.2 litres veg stock
For the veg mix:
- 300g potatoes, diced
- About 175g greens (the recipe is for chard, but I've used spring greens, collard greens, cabbage or whatever's handy)
- 70g (dry weight) cannelinni beans, soaked & cooked (you could use tinned but the firmness of fresh is nicer)
To serve:
- 1 HEX of grated Parmesan per person
Method:
For the base:
- Preheat oven to 200C/Gas6
- Put the tomatoes & chilli in the oven and roast in Fry Light for 20min until browning
- Meanwhile fry the onions & garlic for 5-10 min until softening
- Add the basil for 2 min
- Add the roast tomato mix and 500ml of the stock, bring to boil & simmer for 5 min
- When cool enough whizz to a puree (I usually only whizz about 1/3 to keep it lumpy and filling but not too watery)
- Put it back in the pan, add the rest of the stock, season, bring to boil and simmer for 10min
Meanwhile make the veg mix:
- Simmer potatoes for 10min or so until almost done. Drain and set aside.
- Cut the greens: Cut off any tough stalk and discard, then trim the leaf part from the remaining stalk. Roughly chop the leaf and slice the stalk thinly.
- Saute the greens in Fry Light for 5-10 min until tender
- Add the potatoes, beans and a ladle of the whizzed tomato base, bring to boil & simmer for 5 min until everything's tender and the stock is absorbed
- When ready to serve pour the base into the bowls, top with a pile of veg mix and sprinkle with Parmesan
I do like this soup a lot, but the Kale soup is still my fave I think, such comfort food :drool: Oh I have so many faves!
