January 13, 2013 by twodogjam
Soup isn’t everyone’s favorite. I’ve heard ‘soup isn’t a meal’ many a time. But I choose to ignore it :). I love soup. It’s easy and quick and a great excuse to eat beautiful crusty bread. And making a large batch means that you can freeze smaller portions and have it for a later date…take to work or for an evening ‘meal’ when you don’t feel like cooking. And the beauty of this soup, which I found years ago and modified slightly (Vogue ‘entertaining cookbook’, Wickedly Winter) is that the hardest part is chopping up a few vegetables.
- 400g can of cannelloni beans (use a good variety, preferably organic), drained and rinsed
- 1 large brown onion, peeled and chopped roughly (although I sometime use a red spanish onion if I don’t have a brown one-as in photo)
- 3 carrots, peeled and sliced
- 3 sticks celery, strings removed, and sliced
- 1 can peeled tomatoes (use a good Italian variety if possible)
- 1/4 cup of olive oil
- 2 bay leaves
- Handful of chopped basil (or you can use flat leaved parsley-I just use basil as I have it growing in the garden)
- Salt and freshly ground black pepper
- 2 cups of water
Prepare the vegetables and place in a large saucepan or casserole dish.
Add all the remaining ingredients, including the water. Bring to the boil and then reduce heat to a simmer. Simmer contents slowly for about 20 minutes stirring ever so often until the vegetables are cooked.
Remove from the heat. Remove bay leaves and serve with crusty bread.