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Mediterranean Style Soup

  • Serves 8

  • Ingredients

    2 tbsp olive oil
    1 leek, thinly sliced
    2 cloves garlic crushed
    2 sticks celery, sliced
    230g. (8oz) small mushrooms, wiped
    55Og (20 oz) jar puree
    570ml. (1pt) vegetable stock
    425g (15oz) can of mixed beans, rinse
    230g (8oz) pasta
    salt and pepper

  • To garnish:

  • 30g (loz) toasted cashew nuts
    30g (loz) olives
    3 tbsp freshly chopped coriander
    Parmesan cheese, grated


    Cook vegetables in the heated oil in a large heavy-based pan for about five minutes stirring every now and then.
    Tip in the puree stock and beans and bring the mixture to the boil.
    Stir well and add the pasta, simmering for 10 minutes or according to the instructions on the packet.
    Stir frequently to prevent the pasta sticking. Season to taste and spoon into warmed bowls
    Put the garnish out in separate bowls and allow people to garnish the soup according to their personal taste.