bean soup


The problem with this quick bean soup is that I can’t be bothered with making the real recipe which involves soaking beans overnight and a long cooking process next day!  But when the soup is just for the two of us, this is what I do…

I boil a pan of water, add salt and 50gm pasta (ditaloni) per person. In another pan,I sautè a little chopped onion in a little olive oil, add a drained can of chickpeas (or borlotti beans), salt, a teaspoon of stock granules and about 800 ml water. I bring to the boil and simmer for a few minutes. I then use the minipimer to create a smooth bean puree. I drain the pasta and add to the soup.

A good idea is to simmer the beans with rosemary or sage and add a little of the chopped herb when serving. A swirl of extra virgin olive oil in each plate too!


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