Butter Bean and Vegetable Soup Video by Tarla Dalal

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.

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Recipe Description for Butter Bean Soup

Ingredients

Butter Bean Soup
1 1/4 cups soaked and boiled rangoon na vaal (broad field beans)
1/2 cup blanched carrot cubes
1/2 cup shredded cabbage
3/4 cup finely chopped tomatoes
3 cups vegetable stock
1/2 cup onion cubes
2 tbsp roughly chopped celery (ajmoda)
1 tbsp olive oil
2 bay leaves (tejpatta)
2 tsp finely chopped garlic (lehsun)
salt to taste
freshly ground black pepper (kalimirch) to taste
2 tbsp tomato puree

Method

Butter bean soup

1. To make {span class="bold1"} butter bean soup {/span}, heat the olive oil in a deep kadhai, add the bay leaves, garlic, onions and sauté on a medium flame for 2 minutes.
2. Add the celery and sauté on a medium flame for 1 minute.
3. Add the cabbage, tomatoes, carrots, 3 cups of vegetable stock or hot water, salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
4. Add the beans, tomato purée, pepper and mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
5. Serve {span class="bold1"} butter bean soup {/span} hot with toasted multigrain bread.

See step by step images of Butter Bean Soup recipe

RECIPE SOURCE : The Complete Italian Cookbook