Italian Bean Soup
Ingredients
2 tsp extra virgin olive oil | ||
1 leek, washed and chopped | ||
2 cloves garlic, chopped | ||
3 tsp dried oregano | ||
3/4 cup green beans, chopped 1/4 inch | ||
1 (14 oz) can lima beams, drained and rinsed | ||
1/4 cup small pasta of your choiice | ||
4 cups vegetable stock | ||
8 cherry tomatoes | ||
Kosher salt and cracked black pepper | ||
3 tbs torn fresh basil |
- Heat olive oil in a large saucepan.
- Add the leek, garlic and oregano, and cook for 5 minutes, stirring occasionally.
- Stir in the green beans and the lima beans, add the pasta, then the stock.
- Bring to a boil, then reduce to a simmer.
- Cook for 12-15 minutes, or until the vegetables are tender and the pasta is cooked al dente. Stir occasionally.
- In a heavy skillet, fry the tomatoes over high heat until they soften and the skins begin to blacken.
- Gently crush the tomatoes with the back of a wooden spoon, then add to the soup.
- Season with salt and pepper, then stir in the torn basil and serve.
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