Staples tucked away on the shelf can be used up in tasty recipes, bringing their flavour to the fore
Serves 4
1 tbsp olive oil
1 onion, peeled and chopped into chunks
2 garlic cloves, peeled and finely crushed
400g can butter beans, drained
400g can kidney beans, drained
400g can chickpeas, drained
400g can tomatoes
600ml vegetable stock
½ tsp dried flat-leaf parsley, plus leaves to garnish
sea salt and black pepper
Heat a large saucepan and add the olive oil, onion and garlic. Sauté for 4-5 mins until soft. Add the butter beans, kidney beans, chickpeas and tomatoes, and mix thoroughly. Stir in the vegetable stock and dried parsley, then season with the salt and pepper. Bring to the boil. Cover the pan with a lid and simmer for 20 mins. Serve immediately, garnished with the parsley leaves.
More recipes using store cupboard ingredients are in the October 2020 issue of LandScape magazine...
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For other soup recipes, try our pumpkin and Stilton soup or for a sweeter dish, try our chilled strawberry soup.