420 g tin mixed pulses, drained
400 g tin chopped tomatoes
1 medium onion
1 garlic clove
1 stick celery
1 large carrot
2 medium courgettes
30 g (1 oz) butter or margarine
1 tbsp olive oil
900 ml (1 pint 10 fl oz) vegetable stock
1 tsp dried oregano
2 tbsp soured cream
2 tbsp pesto sauce
salt and freshly ground black pepper
pesto sauce to garnish
400 g tin chopped tomatoes
1 medium onion
1 garlic clove
1 stick celery
1 large carrot
2 medium courgettes
30 g (1 oz) butter or margarine
1 tbsp olive oil
900 ml (1 pint 10 fl oz) vegetable stock
1 tsp dried oregano
2 tbsp soured cream
2 tbsp pesto sauce
salt and freshly ground black pepper
pesto sauce to garnish
accompaniments
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method
1. Peel and finely chop the onion and garlic.
2. Trim and chop the celery, and peel and finely chop the carrots.
3. Melt the butter with the oil in a large saucepan and gently fry the vegetables for 5 minutes until just tender.
4. Stir in the beans, tomatoes and stock.
5. Add the seasoning. Bring to the boil and simmer for 10 minutes.
6. Meanwhile, trim and dice the courgettes and add to the soup.
7. Cook for a further 5 minutes until all the vegetables are tender.
2. Serve with crusty bread.
2. Trim and chop the celery, and peel and finely chop the carrots.
3. Melt the butter with the oil in a large saucepan and gently fry the vegetables for 5 minutes until just tender.
4. Stir in the beans, tomatoes and stock.
5. Add the seasoning. Bring to the boil and simmer for 10 minutes.
6. Meanwhile, trim and dice the courgettes and add to the soup.
7. Cook for a further 5 minutes until all the vegetables are tender.
To serve
1. Ladle the soup into warmed bowls and top with soured cream and pesto sauce.2. Serve with crusty bread.
serving amount
serves 4
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