Italian Bean Soup
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
- Ingredients
- 4 Tomatoes
- 2 Tbsps Oil
- 2 onions (finely chopped)
- 2 carrots (finely diced)
- 2 cloves garlic cloves (peeled and crushed)
- 2 small Zucchini (finely diced)
- 1 ¼ cups tomato passata (sieved tomatoes)
- 2 ½ cups vegetable stock
- 3 cups Lima bean (canned)
- salt
- peppers
- ½ cup Parmesan (grated)
- olive oil
- Wholemeal Bread (to serve)
Preparation steps
1.
Drop the tomatoes into boiling water for a few seconds, then skin, halve, deseed and finely dice.
2.
Heat the oil in a pan and gently cook the onions until translucent then add the carrots, courgette and garlic and cook for for 2-3 minutes, stirring.
3.
Add the passata. Cook over a very low heat until reduced slightly, then add the stock.
4.
Bring to a boil, stir in the diced tomato and simmer over a low heat for about 10 minutes.
5.
Stir in the drained beans and cook gently for a further couple of minutes.
6.
Season to taste with salt and pepper. Sprinkle with Parmesan and serve with hearty wholewheat bread.
