White Bean Soup

INGREDIENTS

• Dry white beans, soaked overnight – ¼ cup
• Olive oil – ½ tbsp
• Garlic – 2 cloves, peeled & chopped
• Ginger – ½ inch, peeled & chopped
• ½ green chilli – chopped
• Carrot – ½ cup chopped
• Onion – ½ cup chopped
• Red bell pepper – ½ cup chopped
• Vegetable stock – 1.5 cups
• Tomato puree – 1 tbsp
• Salt to taste
• Freshly ground black pepper – to taste
• Dried dill – 1 tsp chopped
• Dried parsley (ajmoda) – 1 tsp crushed or powdered
• Lemon juice – ½ tsp
• For garnish – fresh dill and parsley

STEPS

1. Chop all the veggies into cubes.
2. Drain the soaked beans. Pressure cooks for 3-4 whistles with 1.5 cups of water and salt. Let the beans cook covered until they are done.
3. In a kadhai, add olive oil, garlic, ginger and chillies. Sauté for a minute.
4. Add the chopped veggies and the vegetable stock.
5. Cook covered till the vegetables are soft and done.
6. Drain the cooked beans and add them to the kadhai with vegetables and tomato puree. Boil it together for about 15 minutes.
7. Mix in the spices and lemon juice. Pour into bowls and serve hot garnished with some fresh dill and parsley.