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Categories:Viewed: 41 - Published at: 8 years ago
Ingredients
- 1 cup cannellini beans, soaked overnight
- 2 (800 g) cans chopped tomatoes
- 3 garlic cloves, crushed
- 1 onion, chopped
- 2 stalks celery, finely sliced
- 34 cup approx frozen corn
- 4 leaves lettuce, sliced (or other green leafy vegetable)
- 2 tablespoons well packed basil, chopped
- olive oil, to saute
- salt and pepper
- 12-1 cup approx water
Method
- Heat oil (enough to cover the bottom of a lg pan) over a moderate heat and saute onion for a few minutes.
- Add celery and lettuce and saute for about 5 minutes, then add garlic and basil, and cook for a few more minutes.
- Add tomatoes, salt and pepper, and enough water to ensure that the mixture is not to thick and can simmer without sticking (a bit like a soup).
- Bring mixture to the boil, then reduce heat to a moderate simmer and cook for approx 3/4 hour until cannellini beans are cooked, adding more water if needed and stirring occasionally.
- Stir in the frozen corn and cook for a few more minutes.
