Four Bean Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 minced garlic cloves
• 1/2 teaspoon chili powder
• 1 onion, chopped
• 2 teaspoons ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon tomato paste
• 2 (425 g) cans chopped tomatoes
• 500 ml vegetable stock
• 1 (750 ml) can four-bean mix
• 2 tablespoons fresh basil, shredded
• 2 lavash bread
• 1 -2 teaspoon seasoned pepper

Recipe

• 1 heat 1 tablespon of the oil in a large pan. add onion and 2 crushed garlic cloves. cook for 3 minutes.
• 2 add chilli powder, ground coriander and ground cumin; fry for 1 minute.
• 3 add tomato paste, chopped tomatoes and vegetable stock. bring to the boil, reduce the heat and simmer for 10 minutes.
• 4 add drained and rinsed four-bean mix and simmer for 5 minutes, then add shredded fresh basil and season well.
• 5 meanwhile, make the croutons: brush 2 lavash breads with 1 tablespoon olive oil. sprinkle with seasoned pepper and cut into short 2 cm (3/4 inch wide strips. bake in a moderate 180°c oven for 5 minutes or until crispy and golden. serve with the soup.
• 6 this recipe freezes well (without the croutons).