100 grams of beans contain 6 grams of protein. You can prepare a large batch of this soup to use on evenings when you are too tired to cook. You can also carry it in an air tight spill proof container to work.
Ingredients:
2 chopped onions
3 minced garlic cloves
2 medium-sized chopped tomatoes
4 tbsp. olive oil
2 tbsp. tomato puree
1 tsp. brown sugar
2 tbsp. chopped rosemary, basil, and parsley
200 grams cannellini beans soaked overnight (or use canned ones)
200 grams red beans (soaked overnight or use canned beans)
3 liters or 10 cups vegetable stock
200 grams soup pasta
Salt and pepper to taste
Fresh basil for garnish.
Method:
In a large saucepan, fry the onions, tomatoes, and garlics for 10 minutes.
Drop in chopped tomatoes, puree, sugar, rosemary, basil, parsley, beans and stock. Simmer for an hour or until beans soften (reduce cooking time if you are using canned beans).
Blend in a liquidizer. Add the pasta and cook for 15 minutes.
Add salt, pepper and taste test. Serve hot garnished with chopped basil.
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