It's quick, healthy, comforting and delicious in a cold night. Serve it with some toasted sourdough bread or if you want to be naughty, GARLIC BREAD! (I am salivating already, apologies.)
So, for 4 serves:
2 tbs olive oil, 1/2 onion (usually I don't use onion, but I had a leftover), 1 clove of garlic crushed (also ommitable), 1 carrot chopped into small cubes, 1 leek chopped horizontally, 1 zuchinni chopped into small cubes, 1x 400g can of diced tomatoes, about 4 cups of chicken stock (or water if you don't have any), 1x can of cannelini beans, rinsed (or kidney beans), 1 handful of risoni (or other small pasta or pearl couscous or even rice!), basil leaves (I didnt have any so I used lamb herb mix, you can use oregano, mint, parsley, thyme and so on), salt and pepper
1. Heat the olive oil in a sauce pan, add the onion, crushed gralic and leek. Cook for about 3 minutes and add the carrots. Stir for about 4 minutes or until the vegetables are coated and the onion and leeks are golden.
2. Add the diced tomatoes, and the stock and stir. Take the mixture to a boil and the reduce the heat to simmer for about 5 minutes or until the carrots are softer. (This depends on how you like them, some people prefer them crunchier)
3. Add the zucchini and let it cook for about 5 minutes.
4. Add the pasta and stir it frequently or it will stick to the bottom. When the pasta is cooked, add the beans and check the salt.
5. Take the soup from the heat, add the herbs and correct the flavours.
6. Serve with basil on top, ground black pepper and a splash of olive oil. It will surely heat you up in a winter night.
So, for 4 serves:
2 tbs olive oil, 1/2 onion (usually I don't use onion, but I had a leftover), 1 clove of garlic crushed (also ommitable), 1 carrot chopped into small cubes, 1 leek chopped horizontally, 1 zuchinni chopped into small cubes, 1x 400g can of diced tomatoes, about 4 cups of chicken stock (or water if you don't have any), 1x can of cannelini beans, rinsed (or kidney beans), 1 handful of risoni (or other small pasta or pearl couscous or even rice!), basil leaves (I didnt have any so I used lamb herb mix, you can use oregano, mint, parsley, thyme and so on), salt and pepper
1. Heat the olive oil in a sauce pan, add the onion, crushed gralic and leek. Cook for about 3 minutes and add the carrots. Stir for about 4 minutes or until the vegetables are coated and the onion and leeks are golden.
2. Add the diced tomatoes, and the stock and stir. Take the mixture to a boil and the reduce the heat to simmer for about 5 minutes or until the carrots are softer. (This depends on how you like them, some people prefer them crunchier)
3. Add the zucchini and let it cook for about 5 minutes.
4. Add the pasta and stir it frequently or it will stick to the bottom. When the pasta is cooked, add the beans and check the salt.
5. Take the soup from the heat, add the herbs and correct the flavours.
6. Serve with basil on top, ground black pepper and a splash of olive oil. It will surely heat you up in a winter night.
No comments:
Post a Comment