What do you need on a cold winter’s day yep a traditional Neapolitan bean soup, delish, nourishing and perfect for veganuary and it serves 6, I always find it tastes better the second day. Thanks Gino D’Acampo.
4 tablespoons olive oil
1 large onion, chopped
2 tablespoons freshly chopped rosemary leaves
½ teaspoon dried chilli flakes
1 x 400g tin borlotti beans - drained
1 x 400g tin cannellini beans - drained
1 x 400g tin chickpeas - drained
1 x 400g tin lentils - drained
100g tinned chopped tomatoes (first time I made this I used a whole tin and it still tasted great - oops)
1.5 litres vegetable stock (made with 2 stock cubes)
2 tablespoons freshly chopped parsley
Salt to taste
Place the oil in a large saucepan over a medium heat, fry the onion for 8 minutes, stirring occasionally, until the onion has softened.
Add the rosemary and chilli flakes, cook for a further 2 minutes, then add the beans, chickpeas and lentils. Stir well, cook for 3 minutes.
Add the tomatoes and stock and bring to a simmer. Cook on a low heat, uncovered for 30 minutes, stirring occasionally.
Season with salt, fold in the parsley and allow to rest for 5 minutes.
Serve in warm bowls with a few slices of warm crusty bread.
It will leave you feeling all warm and toasty inside.