Prep Time 30 minutes - Total Time 1 hour - Serves 4
Who doesn't love a good soup, it's one of life's simple pleasures. Soup is a lot more than just a bowl of hot goodness, it's a big hug in a bowl; it's a big smack on the lips. In winter they will warm you to the core and in summer will refresh you. Whatever time of year it is soup is always a good idea and this one will knock your socks off.
(You will also find this recipe on page 124 of my book Richard’s Family Favourites click here)
Ingredients
1 medium carrot, roughly chopped.
1 stick of celery, roughly chopped.
1 medium onion, roughly chopped.
2 garlic cloves, thinly sliced.
2 sprigs of fresh rosemary.
1 heaped teaspoon rose harissa.
1 x 400g tin of chopped tomatoes.
2 x 400g tins of cannellini beans.
70 g of small pasta or broken spaghetti or any bits of leftover pasta.
1 litre of chicken stock.
Method
In a large pot add a splash of olive oil and fry the onions, celery, carrots, garlic and rosemary leaves over a low to medium heat till the onions become translucent; around 20 minutes.
Add the harissa, mix well making sure to coat all the veg and continue frying for a few more minutes.
Add the tin tomatoes, season with salt and pepper then add the chicken stock. Bring the soup up to a boil then reduce to a low heat and simmer for 20-30 minutes or till the carrots and celery are tender pending on how big you chopped them.
Add the tin cannellini beans, pasta and simmer for a further 10 minutes or till the pasta is cooked.
When the soup is done check for seasoning adjusting accordingly and garnish with a good grating of parmesan cheese, some fresh basil and a drizzle of basil oil.
Bring to the centre of the table and enjoy with a big crusty baguette for mopping up.