Italian Bean Soup
Ingredients
- 2 tsp olive oil
- 1 leek, washed and chopped
- 1 garlic clove, peeled and crushed
- 2 tsp dried oregano
- 75 g/3 oz green beans trimmed and cut
- into bite-size pieces
- 410 g/ can cannelloni beans drained and
- rinsed
- 75 g/3 oz small pasta shapes
- 1 litre 1 1/4 pint vegetable stock
- 8 cherry tomatoes
- salt and ground black pepper
- 3 tbsp freshly shredded basil
Preparation
Heat the oil in a large saucepan. Add the leek, garlic and oregano and cook gently for 5 minutes, stirring occasionally
Stir in the green bean and pour in the stock
Bring the stock mixture to the boil, then reduce the heat to simmer
Cook for 1215 minutes until the vegetables are tender and the pasta is cooked to al dente. Stir occasionally
In a heavy-based frying pan, dry-fry the tomatoes over a high heat until they softened and the skins began to blacken
Gently crush the tomatoes in the pan with the back of a spoon and add to the soup
Season to taste with salt and pepper. Stir in the shredded basil and serve immediately
