| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats, Dairy |
|
Food networ, Food2 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Onion; chopped |
| 2 |
|
Cloves garlic; crushed |
| 1 |
|
14 ounces ti chopped tomatoes |
| 1 |
|
14 ounces ti chickpeas or other beans; drained |
| 1 |
|
14 ounces ti artichoke hearts or 7oz tin sweetcorn; drained |
|
|
; kernels |
| 1/2 |
ts |
Dried mixed herbs |
|
|
Salt and freshly-ground black pepper |
| 1 |
dr |
Tabasco |
| 1 |
pt |
Vegetable or chicken stock |
|
|
Parmesan cheese or pesto to serve |
INSTRUCTIONS
Heat the oil in a large saucepan and cook the onion until transparent. Add
the garlic and cook for a further minute.
Tip in the tinned beans and vegetables, add the herbs, stock and a little
seasoning and simmer for 10 minutes.
Serve in heated soup bowls topped with a spoonful of pesto or scattered
with parmesan cheese.
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