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Bean And Basil Soup soups, vegetables 1/4 cup olive oil 1 large onion; quartered, thinly sliced 8 plum tomatoes (fresh or canned); peeled 4 cups vegetable stock or chicken stock 1 can (19 oz) romano beans; drained and rinsed 1 can (19 oz) red lentils; drained and rinsed 1 salt and pepper 1/2 cup shredded basil leaves 4 cloves garlic; finely minced 1 cup freshly grated Gruyčre; optional Heat oil in a large heavy-bottomed stock-pot over medium. Add onion, stirring briefly to coat slices in oil. Partly cover pan, lower heat to medium low and allow onion to cook until soft but not coloured, 5 to 10 minutes. Stir in tomatoes, replace lid and cook over low heat 10 minutes more. Add stock, beans and lentils, partly cover and simmer until beans have absorbed the broth's flavours and are extremely tender, 30 minutes or so. Season with salt and pepper to taste, stir in basil and garlic, cover pot and cook 5 minutes longer. If using, sprinkle grated cheese over top of each serving just before bringing soup to the table. Contributor: President's Choice Magazine - November, 1998 Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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