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Mexican soup
Serves 2, with leftovers
Real mexican soup has to have a very dark green vegetable, parmesan cheese, and bits of parma ham floating in it. Forget those thin restaurant versions – this is the real thing. It's worth making for Saturday lunchtime, and finishing up the leftovers for Sunday evening.
Prep time: 20 minutes
Cooking time: 20 minutes
Ingredients:
• 2 tbsp olive oil
• 3 slices streaky bacon or parma ham, chopped
• 1 large onion, chopped
• 1 large carrot, chopped
• 2 sticks celery, chopped
• 3 cloves garlic, finely chopped
• 2 courgettes, cut into small cubes
• 200g green beans, cut into small chunks
• 300g dark green cabbage, spring greens or curly kale, stems removed and leaves finely shredded
• 1 pint light chicken or vegetable stock
• 2 cans (410g) cannellini beans
• 30g parmesan cheese, grated
• Flat leaf parsley to garnish.
Heat the olive oil in a large heavy based pan and add the bacon or parma ham. Cook until crisp, then remove and set aside to drain on kitchen paper. In the remaining oil, fry the onion and cook till translucent. Add the chopped carrot, celery and garlic and cook for a further few minutes until the carrot softens. Add the courgettes, green beans, cabbage, chicken stock and one of the cans of cannellini beans, put the lid on and simmer for 20 minutes, checking after ten minutes to make sure that it’s not sticking (add a cup of water if it is).
When the soup is done, take a ladleful of the liquid and whiz it with the second can of beans and half the parmesan, to make a thick liquid. Return this to the pot, stir and heat through till just simmering. Season to taste, but add parmesan before adding any salt.
Serve in large bowls and sprinkle the remaining parmesan on top.
Per Serving:
CALORIES: 470
FAT: 34g
SATURATED FAT: 6
PROTEINS: 28g
CARBOHYDRATES: 45g
Serves 2, with leftovers
Real mexican soup has to have a very dark green vegetable, parmesan cheese, and bits of parma ham floating in it. Forget those thin restaurant versions – this is the real thing. It's worth making for Saturday lunchtime, and finishing up the leftovers for Sunday evening.
Prep time: 20 minutes
Cooking time: 20 minutes
Ingredients:
• 2 tbsp olive oil
• 3 slices streaky bacon or parma ham, chopped
• 1 large onion, chopped
• 1 large carrot, chopped
• 2 sticks celery, chopped
• 3 cloves garlic, finely chopped
• 2 courgettes, cut into small cubes
• 200g green beans, cut into small chunks
• 300g dark green cabbage, spring greens or curly kale, stems removed and leaves finely shredded
• 1 pint light chicken or vegetable stock
• 2 cans (410g) cannellini beans
• 30g parmesan cheese, grated
• Flat leaf parsley to garnish.
Heat the olive oil in a large heavy based pan and add the bacon or parma ham. Cook until crisp, then remove and set aside to drain on kitchen paper. In the remaining oil, fry the onion and cook till translucent. Add the chopped carrot, celery and garlic and cook for a further few minutes until the carrot softens. Add the courgettes, green beans, cabbage, chicken stock and one of the cans of cannellini beans, put the lid on and simmer for 20 minutes, checking after ten minutes to make sure that it’s not sticking (add a cup of water if it is).
When the soup is done, take a ladleful of the liquid and whiz it with the second can of beans and half the parmesan, to make a thick liquid. Return this to the pot, stir and heat through till just simmering. Season to taste, but add parmesan before adding any salt.
Serve in large bowls and sprinkle the remaining parmesan on top.
Per Serving:
CALORIES: 470
FAT: 34g
SATURATED FAT: 6
PROTEINS: 28g
CARBOHYDRATES: 45g
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