- 1
4/5
(4 Votes)
Ingredients
- Ingredients
- 1 (750 ml) can four-bean mix, drained and rinsed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 minced garlic cloves
- 2 teaspoons ground coriander
- 1/2 teaspoon chili powder
- 1 tablespoon ground cumin
- 2 (425 g) cans chopped tomatoes
- 1 tablespoon tomato paste
- 500 ml vegetable stock
- 2 tablespoons fresh basil, shredded
- 1-2 teaspoon seasoned pepper
- 2 lavash breads
Preparation
Step 1
Preparation
1. In a large pan, heat 1 tablespon of the oil. Add the onion and the crushed garlic cloves. Cook for about 3 minutes.
2. Add the ground cumin, ground coriander and chili powder; fry for about 1 minute.
3. Add the chopped tomatoes, tomato paste and vegetable stock. Bring to a boil, reduce the heat and simmer for about 10 minutes.
4. Add the four-bean mix and simmer for about 5 minutes, then add the shredded fresh basil and season well.
5. Meanwhile make the croutons: brush the lavash breads with 1 tablespoon olive oil. Sprinkle with seasoned pepper and cut into short 3/4 inch (2 cm) wide strips.
6. Bake in a 356° F (180° C) oven for about 5 minutes or until crispy and golden. Serve the croutons with the soup.