Mediterranean Bean Soup

When I was a child and my parents used to take me and my sister to the best fireworks display ever just down the road at our local RFC my Mum would make chunky vegetable soup for when we got back.

It was just right for warming us up, served with crispy garlic toast or bread and butter.

Last night I went to see fireworks in a rugby field just down the road from where I live now with my husband so I decided to make a slightly different version of my own chunky vegetable soup with beans and rosemary. Yum!

Ingredients:

  • 1 large chopped onion, red or white
  • 1 chopped pepper
  • 1 tin of plum tomatoes
  • 1 pint of vegetable stock
  • 1 large potato chopped into bite size pieces
  • Beans, you can use any. I had one can of cannellini beans and one can of flagoelet beans.
  • 1-2 teaspoons of fresh, finely chopped rosemary
  • 2 large tomatoes chopped into small chunks
  • 1 clove of garlic, smashed
  • A glug of olive oil
  • Salt, pepper and sugar (to taste)

Method:

  1. In a large pan or wok fry the onions, garlic and pepper in the olive oil until softened.
  2. Throw in the rosemary and tinned tomatoes. Then add a little of the stock.
  3. Put the mix into a liquidiser and pulse until fairly smooth, then add back into the pan along with the remaning stock.
  4. Add the potato cubes and let the soup simmer with a lid or cover. Check the potatoes with a knife every no and then to check when they are cooked.
  5. When the potatoes are soft, add the chopped tomatoes, pour in the drained beans and heat through.
  6. Season well.
  7. Serve with crusty bread, garlic bread, or cheesy croutons for a soul warming experience!

If you want to throw in more veg why not try chopped baby sweetcorn or sweetcorn nibs? Or maybe some chopped courgette for a bit of extra crunch? Feel free to experiment with this one.

PS. Those of you who follow my tweets (@Pictors_Pen) will know I also made lemon shortbread yesterday. I found the recipe online and it worked really well. I added 1/2 a cup of ground almonds in place of some of the flour – I just can’t resist playing with recipes! Here’s the original.

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