Читать книгу Easy Vegan Cooking: Over 350 delicious recipes for every ocassion - Leah Leneman - Страница 26

This soup has a Mediterranean flavour. A quick recipe.

2 onions

3 cloves garlic

3 tbs extra virgin olive oil

850ml/1½ pts/3¾ cups vegetable stock or

water

455g/l lb or 2 tins (425g each)/3 cups or

14–16 oz cooked drained haricot (navy) beans

16 black olives

Juice of 1 small lemon

As required sea salt

As required freshly ground black pepper

1) Chop the onions finely. Crush the garlic. Sauté them in the oil for a few minutes until they begin to go brown.

2) Add the stock and beans. Chop the olives and add them to the pan. Bring to the boil, then lower the heat and simmer, uncovered, for a few minutes.

3) Add the lemon juice and season to taste. (Taste before adding salt as olives can be salty enough for this soup to require no more.) Serve piping hot.