Mediterranean-style Soup
Recipe Description
Serve 8.Ingredients
- 2 tbsp olive oil
- 1 leek, thinly sliced
- 2 cloves garlic crushed
- 2 sticks celery, sliced
- 230 g (8 oz) small mushrooms, wiped
- 550 g (20 oz) jar purée stock
- 570 ml (1 pt) vegetable stock
- 425 g (15 oz) can of mixed dried beans|beans, rinse
- 230 g (8 oz) pasta
- salt and pepper ==
- 30 g (1 oz) toasted cashew nuts
- 3 tbsp freshly chopped cilantro|coriander
- Parmesan cheese, grated
- Cook vegetables in the heated oil in a large heavy-based pan for about five minutes stirring every now and then.
- Tip in the puree stock and dried beans|beans and bring the mixture to the boil.
- Stir well and add the pasta, simmering for 10 minutes or according to the instructions on the packet.
- Stir frequently to prevent the pasta sticking.
- Season to taste and spoon into warmed bowls.
- Put the garnish out in separate bowls and allow people to garnish the soup according to their personal taste.
This article uses material from the "Mediterranean-style Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
