Tag Archives: cannellini

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.


Salad at a Steal.

19 Jul

To me Winter is all about warm things. Fudgey, oozy, gooey, sticky, creamy, carby things. Pasta, stew, potatoes, roasts and pies are all such things that come to mind. I’ll more than happily eat these things day in and day out but sometimes even the most gluttonous of people can tire of constant stodge.

I’ve been craving a salad for some time now. I think my salad strike has been going on since early April, when Sydney’s ridiculous weather patterns decided to become prematurely freezing. Don’t get me wrong, I’ll eat vegetables in Winter if they’re served up warm, but sometimes life just calls for a salad. As they say (or really, they should) if life gives you lemons, make an Italian vinaigrette.

The wonderful thing about salads is that they can be as basic or elaborate as whatever your tastes and budget allow. Often mine consist of week-old lettuce and a tin of tuna – disgusting, I know, but when the only other option is beef-flavoured two-minute noodles, it makes perfect sense. Back in the good ol’ days when three-quarters of my paycheque didn’t go towards rent, my salads were a little more appealing: nuts, cheeses, vegetables like sweet potato and beetroot and various meats made delicious additions to exciting leaves like baby spinach and rocket. These days I’m stuck with iceberg.

But that doesn’t mean a good salad has to be an expensive one – the following recipe cost me a little under $2 for one serve. It can be easily altered with ingredients added, omitted or changed altogether. In the past I’ve put in red onions, cheese, chopped up pickles and corn – following, of course, a hefty bonus at work.

Tuna, Cannellini and Cherry Tomato Salad.

Tuna, Cannellini and Cherry Tomato Salad

Serves 2

One 400g tin cannellini beans, drained and rinsed

One 95g tin tuna in springwater

250g cherry tomatoes, chopped in half (usually these are really expensive, so normal tomatoes can be used)

1/4 cup flat-leaf parsley, roughly chopped


2 TBSP olive oil

2 TBSP balsamic vinegar

salt and pepper

1. Mix all the salad ingredients in a large bowl.

2. Mix all the dressing ingredients in a small bowl or shake in a jar to combine.

3. Toss the two together and season with salt and pepper.