Jane Campbell’s Mediterranean Style Soup
Souperlious Soup recipes from mothers of famous New Zealanders. Recipes designed by SuperValue in partnership with the Canterbury District Health Board.
Ingredients
2 Tbsp Oil
2 Onions - chopped chunkily
3 cloves garlic chopped
Around 5 cups of loosely packed vegetables (choose any of the following chunky cubes of pumpkin, carrots, potato, red peppers, eggplant,
celery, courgettes, tomatoes, button mushrooms, green beans. If using the last three vegetables add them in the last 5 minutes of cooking)
2 cans crushed tomatoes
3 TbspTomato paste
2 teaspoons smoked sweet paprika
Several strips of Lemon peel - keep the juice to add before serving.
Approx 6 cups of Chicken stock or water
Can of cannelloni beans drained
Spicy sausage sliced into rounds e.g. chorizo, rookwurst
Salt and Pepper
Chopped parsley (optional)
Parmesan Cheese grated
Hints & Tips
Feeds a crowd. Quantities are approximate and are easily adjusted to make a smaller amount.
Cooking Instructions
Soften onions and garlic. Add chopped vegetables to the pan and toss around. Add next 5 ingredients and simmer until cooked - around 30 minutes. Add beans and sausage and cook a further 5 minutes. Season and add lemon juice and parsley.
Serve with grated parmesan scattered over the top.