This nourishing and easy to make kidney bean soup recipe combines spicy heat and warming earthiness with red kidney beans, tomatoes, fresh herbs and garlic.
Serves 6
INGREDIENTS:
8 oz. large red kidney beans
6 cups water
1 large onion, finely chopped
4 green peppers, deseeded and chopped
1 large can plum tomatoes and juice, finely chopped
2 tbsp. fresh garden herbs, finely chopped (basil, parsley)
1 large bay leaf
1 large clove elephant garlic, crushed
1 cup Parmesan cheese
2 tsp. salt
3 tsp. coarsely ground black pepper
METHOD:
Bring water to a boil in a deep pan. Add beans, onion, green peppers, plum tomatoes, garden herbs, bay leaf, elephant garlic , salt and black pepper. Boil rapidly for 15 minutes until frothy. Remove froth with a spoon and discard.
Reduce heat and simmer for 2 hours until smooth. Stir in Parmesan cheese until melted. Serve red hot with buttered bagels.
