Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 47

A filling, main course soup that’s always great for feeding a crowd.

SERVES 4

2 tbsp olive oil

3 onions, chopped

1 large carrot, diced

2 sticks of celery, sliced

2 large garlic cloves, crushed

1 large potato, peeled and cut into 1cm (½in) dice

a few leaves of cabbage, chopped

400g can chopped tomatoes

1 litre (1¾ pints) stock or water

bouquet garni

225g (8oz) dried haricot, borlotti or cannellini beans, cooked, or 2 x 400g cans

50g (2oz) macaroni or small pasta shapes

salt and freshly ground black pepper

2 tbsp torn fresh basil leaves, to garnish

handful of grated strongly flavoured cheese such as pecorino or Parmesan-style, to serve

Heat the oil in a large saucepan, add the onions, carrot and celery, cover and cook gently for 5 minutes, then add the garlic and the other vegetables and cook for a further 5 minutes.

Add the tomatoes, stock or water and the bouquet garni. Bring to the boil, then boil for 10 minutes.

Add the drained cooked beans and the macaroni or pasta shapes and cook until the pasta is just tender, about 8-10 minutes.

Season with salt and pepper, and serve in warm bowls with torn fresh basil leaves sprinkled over the top. Hand the cheese round separately for people to help themselves.