Barlotti Bean & Lentil Soup

Quick and easy! Barlotti Bean & Lentil Soup is a weeknight throw-it-all-together soup. Very nutritious and packed with energy. Make it and keep those compliments coming.
Serves 4

Ingredients:

• 15 ml olive oil
• 2 carrots, peeled and finely chopped
• 2 sticks celery, finely sliced
• 2 onions, peeled and chopped
• 1 clove garlic, crushed
• 1 x 820 g tin chopped tomatoes
• 1 litre vegetable stock
• 1 x 400 g tin lentils, drained (410 g)
• 1 x 400 g tin Barlotti beans, drained (410 g)
• Salt and freshly-ground black pepper to taste
• Ciabatta or French bread, sliced

Method:

1. Heat the oil in a large saucepan over a moderate heat. Sauté carrots, celery, onions and garlic, until onions are translucent. Stir frequently.
2. Add in the tomatoes and stock; stir well. Cover with a lid and simmer for about 15 – 20 minutes, until vegetables are soft.
3. Add in the drained lentils and beans, stir well and continue to cook for a further 5 minutes or until the pulses have heated through.
4. Season well and serve with sliced bread on the side.

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