Italian-style bean soup
Tasty and delicious Italian bean soup that takes only 30 minutes to make, is suitable for vegetarians and can be frozen for future use!
Preparation time: 10 minutes
Cooking time: 20 minutes
Calories per portion: 558 Kcal
Fat per portion: 23g of which saturated 5g,
Serves: 1
Suitable for vegetarians and freezing
What you need:
- Olive oil 1 tbsp
- Onion 1 small, peeled and chopped
- Garlic 1 clove, peeled and crushed
- Chopped tomatoes 227g can
- Dried oregano 1/2 tsp
- Kidney beans 220g can, drained and rinsed
- Vegetable stock 300ml (1/2 pint)
- Green beans 75g (3oz) topped, tailed and halved
- Salt and freshly ground black pepper
- Ciabatta roll 1, sliced open
- Pesto sauce 2 tbsp
What you do:
- Heat the oil in a small saucepan and gently fry the onion and garlic for 4-5 minutes until softened but not browned. Stir in the tomatoes, oregano and kidney beans. Bring to the boil, cover and simmer very gently for 10 minutes.
- Meanwhile, pour the stock into another small saucepan and bring to the boil. Add the green beans, cover and cook for 5 minutes until just tender. Add the cooking stock along with the cooked beans to the tomato mixture. Stir well, season and keep warm over a low heat while preparing the toasts.
- Preheat the grill to hot. Line the grill tray with foil and arrange the ciabatta on the foil. Cook under the grill for 2-3 minutes until lightly toasted. Spread with pesto sauce and grill for a few seconds longer until piping hot.
- Ladle the soup into a warm bowl and eat immediately with the toasted pesto ciabatta.
Handy cook's tip
Once pesto sauce is opened, keep it sealed in the fridge for up to 2 weeks or in accordance to the manufacturer's instructions.
Handy shopper's tip
For added convenience, use ready prepared frozen green beans.
This page can be found at: http://www.secretsauce.co.uk/vegetarian/soup-recipes/italian-bean-soup/
Dairy Diary
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