Meals and Courses

  • 3 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 1 small red pepper, cored, deseeded and chopped
  • 1 onion, finely chopped
  • 250 g (8 oz) tomatoes, finely chopped
  • 1 teaspoon finely chopped thyme
  • 400 g (14 oz) can dried haricot or cannellini beans, soaked overnight in cold water, rinsed and drained
  • 600 ml (1 pint) water
  • 600 ml (1 pint) vegetable stock
  • 2 tablespoons finely chopped flat leaf parsley
  • salt and pepper

Heat the oil in a large heavy-based saucepan, add the garlic, red pepper and onion and cook over a medium heat for 5 minutes or until softened.

Add the tomatoes and thyme and cook for 1 minute. Add the beans and pour in the measurement water and stock. Bring to the boil, then reduce the heat, cover and simmer for 1–1½ hours until the beans are tender (you may need to allow for a longer cooking time, depending on how old the beans are).

Sprinkle in the parsley and season with salt and pepper. Serve immediately in warm soup bowls with fresh, crusty bread.

Like This? Try These
More on Food