Cannellini bean soup
- A little work
- Makes 8 portions
Ingredients
- 500g Dried cannellini beans
- 450g Tomatoes
- 2tbsp Olive oil
- 2 Onions, chopped
- 2 Cloves of garlic, crushed
- 3tbsp Tomato passata
- 2 Carrots, diced
- 2 Celery stalks, diced
- 1.7l Vegetable or chicken stock
- 2 Bay leaves
- 1tbsp Lemon juice
- 30g Flat leaf parsley (Italian)
Method
- STEP 1
Score a cross in the base of each tomato. Put in a heatproof bowl and cover with boiling water. Leave for 30 seconds then transfer to cold water and peel the skin away from the cross and roughly chop the flesh.
- STEP 2
Drain the beans and rinse under cold water. Heat the oil in a 5 litre (9 pint) saucepan. Add the onion, reduce the heat and cook gently for 10 minutes, stirring occasionally. Stir in the garlic and cook for 1 minute. Add the cannellini beans, chopped tomato, passata, carrot, celery and stock. Add the bay leaves and stir. Bring to the boil, then reduce the heat to medium-low and simmer, covered, for 45-60 minutes, or until the beans are tender.
- STEP 3
Just before serving, stir in the lemon juice and season to taste. Stir in some of the parsley and use the rest as a garnish.