½ red onion – diced
1 small carrot – peeled & diced
½ celery – diced
2 cloves garlic – peeled & finely chopped
2 tsp Mediterranean blend
½ tin baked beans (or chickpeas) – sieved & rinsed of sauce
½ tin chopped tomatoes
½ stock cube
1 handful (40 – 50g) leafy greens e.g. kale, spring greens, cabbage etc. – chopped
1 thick slice of bread – torn
Optional – parmesan, chilli, extra virgin olive oil
|Place onion into sauce pan with a little oil – cook over medium heat for 3 – 4 minutes until soft and translucent.|
Add carrot & celery cook for a further 3 minutes until soft.
Add garlic and cook for 1 minute before adding Mediterranean spice blend.
Add the tinned tomatoes, rinsed beans (or chickpeas), water, stock cube & leafy greens – bring to a simmer then reduce to a low heat and cook for 8 – 10 minutes.
Check for seasoning, add a little salt or pepper as required.
Finish soup by adding the torn bread chunks and allow a couple of minutes for bread to soak up flavours.
This makes a great big fill meal on an autumnal evening.