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Vermicelli and Bean Soup   Veg   HT    Italian 50mins

Serve 4     Hot Vegetarian  Pulses  Pasta Vegetable  Vegetables  Soups



1 x 400g/14oz tin Red 

Kidney Beans

1L/2pts Water

4 tbsp Tomato Purée

2 tbsp Olive Oil

1 Onion, chopped

1 garlic Clove, chopped

2 Sticks Celery, chopped

2 Carrots, sliced

2 Tomatoes, peeled and chopped

2 tbsp Freshly chopped Parsley

1 teasp dried Oregano

Salt and Pepper

75g/3oz Vermicelli, broken into short lengths

Grated Parmesan to serve




1. Heat the oil in a large saucepan and gently fry the onion and garlic until soft and transparent. Add the celery and carrot and fry for a further 5 minutes.


2. Add the drains beans, tomatoes, parsley, oregano, salt, pepper and water, cover and simmer for 20 minutes.


3. Add the vermicelli and cook for a further 5-10 minutes, until tender.


4. To serve - pour into a warmed soup tureen and sprinkle with parmesan cheese.


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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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