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Ingredients Jump to Instructions ↓

  1. 4 cups 250g / 8.8oz Thinly sliced yellow onions - (abt 1 1/2 lbs)

  2. 2 tablespoons 30ml Slivered garlic

  3. 2 teaspoons 10ml Good quality curry powder

  4. 1/2 teaspoon 2 1/2ml Whole cumin seed

  5. 1 teaspoon 5ml Whole thyme

  6. 1/4 teaspoon 1 1/3ml Red chile flakes

  7. 3 cups 187g / 6.6oz Diced ripe tomatoes

  8. (or two 14 1/2 oz cans drained - if using canned)

  9. 6 cups 1422ml Rich chicken or vegetable stock

  10. 1 cup 237ml Dry white wine

  11. Salt - to taste

  12. Freshly ground black pepper - to taste pepper

  13. 2 1/2 cups 400g / 14oz Cooked cannellini or other special bean

  14. 1 Young spinach leaves - (small bunch) - stems discarded

  15. Garnish

  16. Fresh parsley pesto

Instructions Jump to Ingredients ↑

  1. In a deep soup pot saute the onions, garlic and curry over moderate heat until the vegetables are just beginning to soften and the curry is fragrant. Add the cumin, thyme, chile, tomatoes, stock and wine and bring to a boil. Reduce heat and simmer for 10 minutes. Correct seasoning with salt and pepper.

  2. At serving time, stir in the beans and heat through. Divide and place spinach leaves in the bottom of warm soup bowls. Ladle hot soup over spinach and garnish with a teaspoon or two of fresh parsley pesto.

  3. This recipe yields 6 servings.

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