This bean soup recipe is very filling and we often have this as a meal in itself. Not just satisfying but flavoursome too.
The recipe calls for dried cannellini beans but you can used canned ones instead, in which case you don't need to soak them overnight.
Many people find that the dried beans give a better flavour and I prefer to use use them.
Like most of our recipes this serves 2 people but easily be multiplied up to make 4, 6 or even more servings.
If you are scaling up for more than 2 servings it becomes easier if you do use canned beans, a 400g can instead of 75g of the dried beans.
To make 2 servings:
75g Dried Cannelini Beans
1 medium Onion, chopped
5ml Olive Oil
1 clove Garlic
500ml Vegetable Stock
1 Bay Leaf
1 Carrot, chopped
1 Potato, diced
1 Tomato, skinned, de-seeded & chopped
30g Peas, fresh or frozen
50g Pearl Barley
1 fresh Basil leaf
Around 400 KCal per serving
The dried beans need to be soaked in plenty of water overnight and then drained. There is no need to keep the water the beans were soaked in.
In a large pan, cook the onion in the olive oil until the onion is translucent. Add the beans, garlic, barley, bay leaf and the stock and bring to the boil. Let it boil briskly for 10 minutes and then reduce the heat to a gentle simmer. Put a lid on the pan and leave it to simmer.
After 1 hour skim the surface (it may not need it) and then add the rest of the ingredients. Continue to cook it gently until the beans are tender. Remove the bay leaf before serving.
We make this soup quite often in the winter and eat it as our midday meal. It is satisfying and warming in equal measure.