Three Bean Soup

  • 1 tablespoon olive oil
  • 2 shallots, finely sliced
  • 1 garlic clove, finely chopped
  • 100g (3½oz) green beans, topped and tailed and cut in three
  • 1 litre (1¾ pints) hot vegetable stock
  • 200ml (7fl oz) tomato passata (cooked tomato concentrate)
  • 100g (3½oz) broad beans (weight after shelling – or use frozen)
  • 1 x 400g (13oz) can flageolet beans
  • Juice 1 lemon
  • Freshly ground black pepper
  • 2 tablespoons mustard
  • 2 spring onions, finely chopped
  • 2 tablespoons fresh parsley, chopped
  1. Heat the oil in a large saucepan, add the shallots and soften them over a low heat.
  2. Add the garlic and green beans and stir together for a minute.
  3. Pour in the hot stock and passata and simmer for 5 minutes until the green beans are nearly tender.
  4. Add the broad beans, the flageolet beans and lemon juice and season with freshly ground black pepper.
  5. Simmer for a further 5 minutes.
  6. Stir in the mustard and serve immediately, topped with the spring onions and chopped parsley.

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