Vegetarian Recipes - Vegetable Soup with Beans Recipe

  
 

Vegetable Soup with Beans Recipe

 

Ingredients

 

Serves 6-8

  • 5 oz/150 g fresh hulled/shelled borlotti or red kidney beans or 1 cup/100 g borlotti or red kidney beans

  • 7 oz/200 g firm­ripe plum tomatoes

  • 1 large onion, finely chopped

  • 3 1/2 oz/100 g celery, diced

  • 4 tbsp extra-virgin olive oil

  • 12 oz/350 g potatoes, peeled and diced

  • 7 oz/200 g carrots, diced

  • 5 oz/150 g zucchini/courgettes, diced

  • 4 oz/100 g green beans, topped and tailed and diced

  • 1 1/2 quarts/1.5 liters cold water

  • 1 cup/200 g short­grain rice

  • 1 clove garlic

  • 1 bunch parsley

  • 1 sprig basil

Method:

  1. If using dried beans, place in a large pan of cold water and soak for 12 hours. Drain well.

  2. Blanch the tomatoes in boiling water for 30 seconds. Use a slotted spoon to remove them from the water. Slip off the skins and chop them coarsely.

  3. Sauté the onion and celery in the oil in a large saucepan 290 until softened.

  4. Add the vegetables and beans and pour in the water. Bring to a boil.

  5. Partially cover and cook for 20-30 minutes (for fresh beans) or 1 1/2 hours (for dried beans).

  6. About 15 minutes before the soup is cooked, add the rice. Stir well and cook until tender.

  7. Finely chop the garlic, parsley, and basil and add to the soup. Transfer to a tureen or soup bowls and serve hot.