THIS healthy soup of cannellini beans, butter beans, red kidney beans and sweetcorn kernels, spiked with Tabasco and served with crusty hunks of bread is perfect for the cold winter evenings.
BIG BEAN BROTH Serves 4 Ingredients: 2 tbsp sunflower oil 1 onion, peeled and roughly chopped 2 cloves garlic, peeled and finely chopped 410g can cannellini beans, drained 410g can red kidney beans, drained 410g can butter beans, drained 200g can sweetcorn kernels, drained 750ml/1 1/2pts vegetable stock salt and freshly ground black pepper Tabasco® Red Pepper Sauce 1 tbsp finely chopped fresh flat-leaf parsley Crusty bread to serve Heat oil in a pan and gently fry onion and garlic over low heat to soften but not brown. Add beans and sweetcorn and pour over stock.
Bring to bubbling, then turn down to simmer for 5 minutes.
Season with salt and freshly ground black pepper.
Add the Tabasco® to taste – around 10 drops gives a delightful spicy kick.
Sprinkle with parsley.
Serve immediately with crusty bread.
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