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Curried Tomato Soup With Cannellini Beans & Parsley Pesto Recipe - Cooking Index

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Curried Tomato Soup With Cannellini Beans & Parsley Pesto

Courses: Soup
Serves: 6 people

Recipe Ingredients

4 cups 250g / 8.8ozThinly sliced yellow onions - (abt 1 1/2 lbs)
2 tablespoons 30mlSlivered garlic
2 teaspoons 10mlGood quality curry powder
1/2 teaspoon 2.5mlWhole cumin seed
1 teaspoon 5mlWhole thyme
1/4 teaspoon 1.3mlRed chile flakes
3 cups 187g / 6.6ozDiced ripe tomatoes
  (or two 14 1/2 oz cans drained - if using canned)
6 cups 1422mlRich chicken or vegetable stock
1 cup 237mlDry white wine
  Salt - to taste
  Freshly ground black pepper - to taste pepper
2 1/2 cups 400g / 14ozCooked cannellini or other special bean
1   Young spinach leaves - (small bunch) - stems discarded
  Garnish
  Fresh parsley pesto

Recipe Instructions

In a deep soup pot saute the onions, garlic and curry over moderate heat until the vegetables are just beginning to soften and the curry is fragrant. Add the cumin, thyme, chile, tomatoes, stock and wine and bring to a boil. Reduce heat and simmer for 10 minutes. Correct seasoning with salt and pepper.

At serving time, stir in the beans and heat through. Divide and place spinach leaves in the bottom of warm soup bowls. Ladle hot soup over spinach and garnish with a teaspoon or two of fresh parsley pesto.

This recipe yields 6 servings.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9632 broadcast 07-31-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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