Italian Bean Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

If using dried beans, soak them overnight in a bowl covered with water. The nex day, rinse then place in a saucepan and cover with fresh water. Bring to the boil, reduce to a gentle boil and cook for 10 minutes. Drain, rinse and return to the pan. Cover with cold water, bring to the boil, reduce to a simmer and cook covered with a lid for 1-1/2 hours or until tender. Drain and use as required.

Step 2

Heat the oil in a medium saucepan. Add the leek, garlic and oregano and cook gently for 5 minutes, stirring occasionally. Stir in the green beans and the cannellini beans. Sprinkle in the pasta and pour in the stock. Bring the stock mixture to the boil, then reduce the heat to a simmer. Cook for 12–15 minutes or until the vegetables are tender and the pasta is cooked to al dente. Stir occasionally.

Step 3

In a heavy-based frying pan, dry-fry the tomatoes over a high heat until they soften and begin 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.