Ingredients
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2 tablespoons olive oil
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1 onion, finely chopped
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2 garlic cloves, finely chopped
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2 teaspoons chopped fresh thyme leaves, plus extra leaves to serve
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1 carrot, finely chopped
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2 celery stalks, finely chopped
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400g can chopped tomatoes
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2 x 400g cans soybeans (see note), rinsed, drained
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1/3 cup (25g) freshly grated parmesan
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4 slices grilled or toasted sourdough bread
Method
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1Heat oil in a saucepan over medium heat. Add onion, garlic, thyme and some salt and pepper. Cook, stirring, for 5 minutes or until onion softens. Add carrot, celery, tomato and 1/2 cup (125ml) water, then bring to the boil. Cover and simmer over medium-low heat for 15 minutes. Add the beans, cover and cook for a further 5 minutes until vegetables are tender, then simmer uncovered for 5 minutes or until thickened.
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2Divide bean ragu among serving bowls, scatter with extra thyme and grated parmesan, then serve with toast.
Source: taste.com.au
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