Tag Archives: beans

Revenge of the Soup.

4 Oct

In order to maintain my incessant laziness, I’ve decided that every time I make soup, I’m merely going to insert the word ‘soup’ into the title of a Star Wars movie. Admittedly The Soup Strikes Back was a happy coincidence and I doubt Seriously Simple Jedis was – or ever will be – a contender for the sci-fi saga, but this post is an unabashed and intentional rip off. So now that I’ve got that off my chest, let’s move on to the next installment of Soup Wars.

Today was a pretty miserable day, weather-wise. It was a pathetic excuse for an approaching-the-middle-of-Spring day, with rain and clouds and wind and all things sad. I was reluctant to venture out in the cold but needed something for lunch. All we had on hand was a tin of tomatoes, a tin of beans and the usual staples like garlic, onions and dried herbs. And because of the dismal weather, all I really wanted was a bowl of hot, steaming soup and some carbalicious bread.

I pretty much bung everything in a pan and left it for ten minutes to cook – another example of my indolent ways – but the results were bowl-lickin’ good. The tomato became rich and sweet, heady and fragrant with garlic and herbs. The addition of chili gave the soup a warm and hearty kick. The beans added a mellow flavour and gave the soup substance and stodge – perfect for a rainy day in.

Tomato and Cannellini Soup.

Tomato and Cannellini Bean Soup

Serves 2

1 TBSP olive oil

2 large cloves garlic, peeled and chopped

1/2 medium brown onion, peeled and chopped

1 400g tin crushed tomatoes

1 400g tin cannellini beans, drained and rinsed

2 tsp mixed dried herbs

1/2 tsp chili flakes (optional)

3/4 cup water

salt and pepper

grated Parmesan, to serve

1. In a medium saucepan, heat the olive oil.

2. When hot, add the garlic and onion. Fry for five minutes, until fragrant.

3. Add the tomatoes, beans, herbs, chili flakes and water and stir to combine.

4. Simmer for ten minutes and season to taste.

5. Serve with grated Parmesan.