It is safe to say that today has to be one of the most miserable days of the year – weather wise – as it has been drizzling non stop all day from around 8:30 in the morning with no sign of letting up through the night! We looked through our store cupboard for some lunch inspiration and ended up making a bean soup which was very comforting and filling.
What do I need to make it?
- 1 carrot sliced thickly
- 1 celery chopped
- 1 bunch of spring onion chopped
- 1 medium potato peeled and diced
- 6 closed cup mushrooms quartered
- 2 cloves of garlic minced
- 2 green chillies finely chopped
- 400 gm cannellini beans drained and washed (1 tin)
- 400 gm borlotti beans drained and washed
- 400 gm butter beans drained and washed
- 2 chicken stock cubes
- 2 tsp dried mixed herbs (mix of marjoram, thyme and parsley)
- Small handful of freshly chopped flat leaf parsley for garnish
- 2 tbsp olive oil
- 25 gm butter
- Salt & pepper to taste
How much will I make?
How do I make it?
Place butter and oil in a hot pan followed by the garlic and green chilli. Saute for 30 seconds before adding the spring onion and celery. Saute on medium heat for a few minutes before sprinkling the dried herbs. Stir and then add the remaining vegetables, stock cubes and around 1 litre of water. Continue to cook on low heat for 10-15 minutes before adding the beans. Reduce heat and simmer for another 10-15 minutes. Adjust the seasoning and garnish with fresh parsley before serving.