This was a soup made entirely of leftovers and storecupboard ingredients – which is really how a soup should be made. The courgette was languishing in the fridge drawer, the last of a three- pack left from the week before. The cannelini beans had been previously cooked and frozen.
The passata already had the herbs added and had been frozen, labelled ‘pizza sauce’. As I was trying to decide how to make a soup of the few things I had left, bemoaning my lack of chopped tomatoes (this was during storecupboard week, you see), I found the tub in the freezer and decided that there is no reason pizza sauce can’t be the base for a soup.
This soup is lovely, and felt a bit more ‘summery’ than my usually heavy lentil soups. I had for lunches the next week and would definitely make it again. Like all soups, substitute ingredients for what you have – use chopped tomatoes instead of passata, green beans instead of peas, throw some peppers in there if you have any.
Courgette and Cannelini Bean Soup (serves 4) 23p per portion
- 2 small onions, chopped 6p
- 1 courgette, chopped into dice 33p
- 1 can cannelini beans (I used a cans-worth of cooked dried beans) 20p
- 1/3 carton passata 10p
- 1 tsp dried oregano 4p
- 1 tsp dried basil 4p
- 1/2 tbsp vegetable oil 1p
- Vegetable stock, to cover 2p
- 100g frozen peas 10p
Heat the oil in a large saucepan and gently cook the onion until softened. Add the courgette and continue to cook for a few minutes.
Add all the other ingredients, except the peas and beans, and cook for around 15 minutes, until the courgette and onion are cooked through. Add the peas and beans and cook for five minutes, until everything is piping hot. Serve with homemade bread.
90p for the recipe, or 23p per portion.