|2 tablespoons||Olive oil|
|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|
|½ teaspoon||Dried mixed herbs|
|Salt and freshly-ground black pepper|
|1 pint||Vegetable or chicken stock|
|Parmesan cheese or pesto to serve|
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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Carlton Food Network
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