Wednesday 26 June 2013

Cooking and Recipes : Butter Bean and Vegetable Soup

Butter Bean and Vegetable Soup


Ingredients

    1 cup soaked and cooked vaal
    1/2 cup blanched carrot cubes
    1/2 cup shredded cabbage
    3/4 cup finely chopped tomatoes
    1/2 cup onion cubes
    2 tbsp roughly chopped celery
    2 tbsp olive oil
    2 bayleaves
    2 tsp finely chopped garlic (lehsun)
    salt and freshly ground black pepper (kalimirch) powder to taste
    2 tbsp tomato puree
    2 tbsp grated processed cheese
    
For Serving
        garlic (lehsun) bread


Directions

    1. Heat the olive oil in a deep kadhai, add the bay leaves and garlic and sauté on a medium flame for a few seconds.

    2. Add the onion cubes and sauté on a medium flame for 1 minute.

    3. Add the celery and sauté on a medium flame for 1 minute.

    4. Add the cabbage, tomatoes, carrots, 4 cups of hot water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

    5. Add the beans, tomato purée, pepper and cheese, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

    6. Serve hot with garlic bread.

White butter beans called cannelini (in florence) are the traditional base for soups. These beans are cooked and used to quickly assemble flavorful and wholesome soups. You can choose any combination of vegetables. This is a soup with the look of summer and is delightful when had with a loaf of garlic or crusty bread.



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