Ingredients :
2 carrots, finely chopped 1 celery stalk, sliced
4 tbsp olive oil
2 cloves garlic, finely chopped 4 scallions (spring
onions), finely chopped
100 g /1/4 lb string beans
(runner beans), topped and tailed and chopped
2 small zucchini (courgettes), finely chopped
400 g / 2 cups canned tomatoes, chopped
875 ml / 31/2 cups vegetable
broth (stock)
1 bay leaf
1 sprig thyme
1 tbsp tomato paste (puree)
100 g /1/2 cup canned chick peas, rinsed and drained
Salt and freshly ground pepper 30 g /1/3 cup freshly
shaved hard cheese, to serve
A few fresh basil leaves, to garnish
Method : Prep and cook time: 50 min
1)
Fry the carrots and celery in hot
olive oil for about 3 minutes, add the garlic, scallions (spring onions),
string beans (runner beans), zucchini (courgette) and tomatoes and continue
frying for a further 1-2 minutes.
2)
Add the broth (stock), bay leaf and
thyme, season with salt and pepper and stir in the tomato paste (puree). Simmer
gently for a further 10-15 minutes.
3)
Add the chick peas and simmer for 5
minutes until heated through.
4)
To serve, ladle into bowls, scatter
with hard cheese and garnish with basil leaves.