So much more than a bean soup. This one’s loaded with fresh seasonal vegies and a hint of chilli.
Prep Time : 0:20 | Cook Time : 0:15 | Total Time : 0:35 | Serving : 4 person.
Ingredients
-
1 tablespoon olive oil
-
1 medium brown onion, chopped
-
1 medium red capsicum, chopped
-
2 garlic cloves, crushed
-
1/2 teaspoon dried chilli flakes
-
2 medium zucchini, roughly chopped
-
1 bunch asparagus, trimmed, cut into 3cm lengths
-
400g can crushed tomatoes
-
3 cups Massel vegetable liquid stock
-
410g can red kidney beans, drained, rinsed
-
1/4 cup chopped fresh coriander leaves
Method
-
Step 1
Heat oil in a saucepan over medium heat. Add onion and capsicum. Cook, stirring, for 5 minutes or until softened. Add garlic and chilli. Cook for 1 minute or until fragrant. Add zucchini, asparagus, tomato and stock. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 5 minutes.
-
Step 2
Add beans. Cook for 2 minutes or until heated through. Season with pepper. Add coriander. Stir to combine.