Yield: 1 servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
1 \N | Onion; chopped |
2 \N | Cloves garlic; crushed |
1 \N | 14 ounces ti chopped tomatoes |
1 \N | 14 ounces ti chickpeas or other beans; drained |
1 \N | 14 ounces ti artichoke hearts or 7oz tin sweetcorn; drained |
\N \N | ; kernels |
½ teaspoon | Dried mixed herbs |
\N \N | Salt and freshly-ground black pepper |
1 drop | Tabasco |
1 pint | Vegetable or chicken stock |
\N \N | 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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