A whisper of hot pepper sparks this mix of beans and tomatoes. If you like, a garnish of shaved Parmesan cheese would be attractive and tasty.
Ingredients
- 3 tbsp (50 mL) extra-virgin olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1/4 tsp (1 mL) hot pepper flakes
- 4 cups (1 L) vegetable stock
- 2 cups (500 mL) diced plum tomatoes
- 1-1/2 lb (750 g) frozen baby lima beans
- 2 tbsp (25 mL) chopped fresh parsley
- 1/4 tsp (1 mL) salt
Steps
- In large saucepan, heat oil over medium heat; cook onion, garlic and hot pepper flakes, stirring occasionally, until softened, about 5 minutes.
- Add stock, tomatoes and beans; bring to boil. Reduce heat to medium-low; cover and cook for 10 minutes. Add parsley and salt. Ladle into bowls.
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Variation
Fava Bean Soup: Use 1-1/2 lb (750 g) shelled fresh fava beans (5 lb/2.2 kg unshelled) instead of the baby lima beans. Cook in large pot of boiling salted water for 2 minutes; drain and rinse under cold water. Let cool completely. Pinch skin of each to break at 1 end; squeeze bean out of skin. (Or use frozen fava beans.)
