Butter Bean and Vegetable Soup Video by Tarla Dalal

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White butter beans called cannelini (in florence) are the traditional base for soups. These beans are cooked and used to quickly assemble flavourful and wholesome soups. You can choose any combination of vegetables. This is a soup with the look of summer and is delightful when had with a loaf of garlic or crusty bread.

Recipe Description for Butter Bean and Vegetable Soup

Preparation Time: 15 mins
Cooking Time: 8 mins
Makes 4 servings
Show me for servings

Ingredients

1 cup soaked and cooked vaal
1/2 cup blanched carrot cubes
1/2 cup shredded cabbage
3/4 cup finely chopped tomatoes
1/2 cup onion cubes
2 tbsp roughly chopped celery
2 tbsp olive oil
2 bayleaves
2 tsp finely chopped garlic (lehsun)
salt and freshly ground black pepper (kalimirch) powder to taste
2 tbsp tomato puree
2 tbsp grated processed cheese

For Serving
garlic (lehsun) bread

Method

Heat the olive oil in a deep kadhai, add the bayleaves and garlic and sauté on a medium flame for a few seconds.
Add the onion cubes and sauté on a medium flame for 1 minute.
Add the celery and sauté on a medium flame for 1 minute.
Add the cabbage, tomatoes, carrots, 4 cups of hot water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the beans, tomato purée, pepper and cheese, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Serve hot with garlic bread.

See step by step images of Butter Bean and Vegetable Soup Recipe

RECIPE SOURCE : The Complete Italian Cookbook