 Mediterranean Style Soup
Serves 8
Ingredients
2 tbsp olive oil
1 leek, thinly sliced
2 cloves garlic
crushed
2 sticks celery, sliced
230g. (8oz) small
mushrooms, wiped
55Og (20 oz) jar puree
570ml. (1pt) vegetable stock
425g (15oz) can of mixed beans, rinse
230g (8oz) pasta
salt and pepper
To garnish:
30g (loz) toasted cashew nuts
30g (loz) olives
3 tbsp freshly chopped coriander
Parmesan cheese, grated
Metod
Cook vegetables in
the heated oil in a large heavy-based pan for about five minutes stirring every now and then.
Tip in the puree
stock and beans and
bring the mixture to the boil.
Stir well and add the pasta, simmering for 10 minutes or according to the instructions on the packet.
Stir frequently to prevent the pasta sticking. Season to taste and spoon into warmed bowls
Put the garnish out in separate bowls and allow people to garnish the soup according to their personal taste.
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