Italian Bean Soup with Soda Bread

Serves 2.

Ingredients:

• 1 tbsp cold pressed rapeseed oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 2 tbsp capers
• 4 tomatoes, chopped into 1/8s
• 1 can butter beans
• 1 can chickpeas
• 3 carrots, chopped into tiny chunks
• 1 tin chopped tomatoes
• 2 handfuls parsely, chopped finely
• 300ml veg stock
• 1 tbsp extra virgin olive oil
• Zest 1 lemon

Get the recipe for the soda bread here.

Method:

1. Add 1 tbsp rapeseed oil to a pan with the onion. Sauté until softened, then add the garlic and sauté for 2-3 minutes on medium heat. Add 1 1/2 tbsp capers to the pan and sauté for a further 2 minutes.
2. Add in the fresh tomatoes, carrots, beans, chickpeas and a handful of herbs and as well as a splash of water and simmer on low heat for 10 minutes until the tomatoes have softened.
3. Add in the chopped tomatoes, stock and lemon zest and simmer for a further 5-10 minutes until the liquid has reduced a little and the soup thickened. Season with salt and pepper.
4. Serve in bowls and finish with a small handful of fresh herbs, the extra capers and the zest of 1/2 lemon. and drizzle of olive oil. Season again and serve with the fresh soda bread to dunk.