Saturday, 6 September 2008

Lazy Bean Soup


What a coincidence, Souvlaki For The Soul chooses to produce a Greek style “Lazy” Bean Soup this week, while I chucked together this vaguely Italianate version, everso loosely based on Minestrone or Simple White Bean Soup.

For the above: Soften a finely chopped onion in olive oil, dice a carrot, chop a dozen or so French beans into one inch (25 cm) pieces and throw all of those into a saucepan with a couple of handfuls of butter beans (soaked overnight, if needed. I cheated because these were pre-soaked and frozen.) Add a can of chopped Italian tomatoes and sufficient quantity of vegetable stock to cover.

Simmer for around 30 - 45 minutes to cook the veg and impart the flavours, then add a handful of pasta shells for the last 10 - 15 minutes.

Even that not very large amount of ingredients produced 4 - 6 portions of soup (depending on how hungry you are), so it's very economical and is a candidate for freezing if we don't want to eat the same thing day in, day out. 

Apart from the seriously lovely Mediterranean bread from Tesco that resembles a savoury cake and makes the cupboard smell beautifully of roast peppers that I served it with, this dish is, as far as I can tell, vegan, fat-free, healthy and yet it still tastes nice.

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