Curried Legume Soup
Adapted from Chef Andrea Moio
Preparation time: 5 minutes
Cooking time: 40 minutes
Serves: 4
- 50ml/1.7flozs extra virgin olive oil
- 1 stalk celery or 2 small zucchini, chopped
- 50g/1.7ozs thinly sliced carrots
- 1 small onion, chopped
- 1 clove of garlic, chopped
- 200g/7ozs. canned borlotti beans
- 200g/7ozs. canned lentils
- 750ml/26.6flozs vegetable stock (or 1 litre for a less chunky, thick soup)
- 100g/3.5ozs crushed canned datterino tomatoes
- Fresh rosemary, to taste
- 2-3 teaspoons curry powder, to taste
- Salt to taste
Step 1 - Pour the oil into a high-sided saucepan, then add the chopped celery/zucchini, carrot, onion and garlic clove; sauté together over medium heat.
Step 2 - Add all the legumes, mixing with a wooden spoon, then the stock and crushed tomatoes, curry, rosemary and salt. Cook everything over medium heat, covered with a lid, for about 30 minutes, stirring from time to time.