We love this vegetarian soup. It’s a kind of revamped, pasta-free minestrone, using beans instead. It’s packed with vegetables and is a great signature tomato soup.
Makes 15 serves
1 cup lima beans (either cooked or uncooked)
2-3 roasted garlic cloves (see Basic Recipes)
1 teaspoon finely chopped dill
3 bay leaves
2 onions, chopped
3 celery stalks, chopped
½ teaspoon paprika (smoked or sweet)
2 teaspoons sea salt
2 carrots, sliced 1cm
6 large roma tomatoes, roasted
¼ cup chopped sun blush or sundried tomatoes (not in oil)
2 litres vegetable stock
2 tablespoons roughly torn basil leaves, to serve
If using dried lima beans, place beans, garlic, dill and bay leaves in a saucepan and cover with water. Bring to the boil then simmer for 30 minutes or until beans are tender, drain in colander.
In another saucepan, sauté onions, celery and paprika in about 2 tablespoons of stock, over medium heat for approximately 5 minutes or until the onions are translucent. Add a little of the salt to bring out the flavour of the onions.
Add carrots, beans, carrots and roasted tomatoes and stir to combine. Add vegetable stock and bring to the boil. Reduce heat and simmer soup for 30 minutes.
Add tomato to soup. Return to the boil and simmer for approximately 5 minutes, then serve with fresh basil
Chef’s tip: extra soup can be frozen.
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Recipe from the NEW Golden Door at home cookbook, purchase online now.