Four Bean Soup

An easy and quick vegetarian soup that's a little bit spicy. Vary the chilli powder according to how hot you want it.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2  tablespoons olive oil
• 2  minced garlic cloves
• 1⁄2 teaspoon chili powder
• 1  onion, chopped
• 2  teaspoons ground coriander
• 1  tablespoon ground cumin
• 1  tablespoon tomato paste
• 2 (425 g) cans chopped tomatoes
• 500  ml  vegetable stock
• 1 (750 ml) can  four-bean mix
• 2  tablespoons fresh basil, shredded
• 2  lavash bread
• 1 -2  teaspoon  seasoned pepper

Directions

1. Heat 1 tablespon of the oil in a large pan. Add onion and 2 crushed garlic cloves. Cook for 3 minutes.
2. Add chilli powder, ground coriander and ground cumin; fry for 1 minute.
3. Add tomato paste, chopped tomatoes and vegetable stock. Bring to the boil, reduce the heat and simmer for 10 minutes.
4. Add drained and rinsed four-bean mix and simmer for 5 minutes, then add shredded fresh basil and season well.
5. Meanwhile, make the croutons: brush 2 lavash breads with 1 tablespoon olive oil. Sprinkle with seasoned pepper and cut into short 2 cm (3/4 inch wide strips. Bake in a moderate 180°C oven for 5 minutes or until crispy and golden. Serve with the soup.
6. This recipe freezes well (without the croutons).