 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I have had this recipe for ages - torn from a magazine in 2002 . Ingredients:
4 cups stock |
1 (400 g) can butter beans, drained |
1 (400 g) can cannellini beans, drained |
4 tomatoes, diced |
2 zucchini, diced |
2 carrots, diced |
1 big leek, sliced finely |
2 garlic cloves, crushed |
Directions:
1. Simmer stock and beans for 8 minutes in large saucepan.
2. Remove from heat.
3. Using a slotted spoon remove 1 cup of beans from stock and set aside.
4. With great care , puree with stick blender the remaining stock and beans.
5. Return soup to heat and add all the vegies, garlic and reserved beans
6. Simmer for 20-30 minutes or till vegetables are tender.
7. season to taste and serve with toast.
|
|