Ingredients
- 1 tablespoon extra virgin olive oil.
- 1 small (100g) brown onion, diced.
- 3/4 cups dried black eyed beans, soaked in water overnight.
- 1/4 cup tomato paste.
- 500 ml vegetable stock.
- 2 small (100g each) carrots, diced.
- 1 small (100g) zucchini, diced.
- 2 stalks celery, diced.
- 1 small (170g) capsicum, finely diced.
- 1 tablespoon fresh thyme leaves, finely chopped.
- sea salt, to taste.
- freshly cracked black pepper, to taste.
To garnish
- 1 tablespoon fresh thyme leaves, finely chopped.
- 1/2 small lemon, juiced.
- extra virgin olive oil, to drizzle.
Directions
- 1. Heat the olive oil in a heavy-based saucepan on a medium heat and add the onion. Cook for 5 minutes.
2. Rinse the beans that have been soaking, then stir through the beans, thyme leaves and tomato paste for a few minutes. Pour in the stock and bring to the boil. Simmer for 1 hour, or until the beans are cooked through. Taste after 40 minutes to avoid over-cooking.
3. In the last 15 minutes, add in the carrots, zucchini, celery and capsicum.
4. Serve with the thyme, lemon juice and a drizzle of olive oil.
This warming Mediterranean Minestrone Soup is filled with hearty black-eyed beans, veggies and a generous squeeze of lemon juice to brighten up the dish. We recommend soaking the beans overnight to reduce the cooking time.
Ingredients
- 1 tablespoon extra virgin olive oil.
- 1 small (100g) brown onion, diced.
- 3/4 cups dried black eyed beans, soaked in water overnight.
- 1/4 cup tomato paste.
- 500 ml vegetable stock.
- 2 small (100g each) carrots, diced.
- 1 small (100g) zucchini, diced.
- 2 stalks celery, diced.
- 1 small (170g) capsicum, finely diced.
- 1 tablespoon fresh thyme leaves, finely chopped.
- sea salt, to taste.
- freshly cracked black pepper, to taste.
To garnish
- 1 tablespoon fresh thyme leaves, finely chopped.
- 1/2 small lemon, juiced.
- extra virgin olive oil, to drizzle.
Directions
- 1. Heat the olive oil in a heavy-based saucepan on a medium heat and add the onion. Cook for 5 minutes.
2. Rinse the beans that have been soaking, then stir through the beans, thyme leaves and tomato paste for a few minutes. Pour in the stock and bring to the boil. Simmer for 1 hour, or until the beans are cooked through. Taste after 40 minutes to avoid over-cooking.
3. In the last 15 minutes, add in the carrots, zucchini, celery and capsicum.
4. Serve with the thyme, lemon juice and a drizzle of olive oil.