Curried Tomato Soup With Cannellini Beans & Parsley Pesto

Recipe Ingredients

4 cups	250g / 8.8oz	Thinly sliced yellow onions - (abt 1 1/2 lbs)
2 tablespoons	30ml	Slivered garlic
2 teaspoons	10ml	Good quality curry powder
1/2 teaspoon	2.5ml	Whole cumin seed
1 teaspoon	5ml	Whole thyme
1/4 teaspoon	1.3ml	Red chile flakes
3 cups	187g / 6.6oz	Diced ripe tomatoes
		(or two 14 1/2 oz cans drained - if using canned)
6 cups	1422ml	Rich chicken or vegetable stock
1 cup	237ml	Dry white wine
		Salt - to taste
		Freshly ground black pepper - to taste pepper
2 1/2 cups	400g / 14oz	Cooked 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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