Italian Bean Soup


2 tsp olive oil
1 leek, washed and chopped
1 garlic clove, peeled and crushed
2 tsp dried oregano
75 g/3 oz green beans trimmed and cut
Into bite-size pieces
410 g/ can cannelloni beans drained and
75 g/3 oz small pasta shapes
1 litre 1 ¼ pint vegetable stock
8 cherry tomatoes
Salt and ground black pepper
3 tbsp freshly shredded basil


Heat the oil in a large saucepan. Add the leek, garlic and oregano and cook gently for 5 minutes, stirring occasionally.

Stir in the green bean and pour in the stock.

Bring the stock mixture to the boil, then reduce the heat to simmer.

Cook for 1215 minutes until the vegetables are tender and the pasta is cooked to al dente. Stir occasionally.

In a heavy-based frying pan, dry-fry the tomatoes over a high heat until they softened and the skins began to blacken.

Gently crush the tomatoes in the pan with the back of a spoon and add to the soup.

Season to taste with salt and pepper. Stir in the shredded basil and serve immediately.

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