Enjoy a bright and delicious soup that's ideal lunchtime fare.
Courtesy of The Big Book of Quick & Healthy Recipes, Published by Hearst Books / Sterling Publishing ©2007.
1/2 hot chili pepper, chopped
2 cloves garlic, crushed
1 teaspoon coriander seeds
1 teaspoon ground cumin
2 tablespoons olive oil
2 scallions, sliced
1 carrot, diced
1 stick celery, sliced
1 cup green beans, sliced
1 pound ripe tomatoes, pureed
1 1/2 cups flageolet beans, cooked or canned
1 1/2 cups garbanzos, cooked or canned
3 1/2 cups vegetable stock
Salt and black pepper to taste
1 handful mint, chopped
1. In a mortar, pound the chili, garlic, coriander, and cumin with a little oil. Then gently heat the remaining oil in a large Dutch oven, and add the onion and vegetables.
2. Heat through, add the tomatoes, beans, garbanzos, and chili paste. Stir for 1 minute before adding the stock and a little salt.
3. Bring to a boil and simmer for 15 minutes. Season with salt and pepper, garnish with mint, serve.
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