Meals and Courses

Ingredients
  • 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
Directions

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.

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