Homemade Italian Minestrone Soup
A hearty Italian minestrone with vegetables, beans and pasta in a rich tomato broth for an easy family dinner.
Blitzed Bean Chilli
Blitzed Bean Chilli is a smart, low-effort vegetarian chilli where part of the beans are blended into the sauce for a rich, velvety texture. It gives all the comfort of a long-simmered chilli with much less work.
Serve with rice, warm tortillas or crusty bread, and finish with your favourite toppings for a full, satisfying meal.
Method
10m25m35m
- Heat olive oil in a large saucepan over medium heat and cook onion and red pepper for 6 to 8 minutes until softened.
- Add garlic, chilli powder, cumin and smoked paprika, then cook for 30 seconds until fragrant.
- Add all beans, chopped tomatoes, tomato purée and stock. Stir well and bring to a gentle simmer.
- Cook uncovered for 15 minutes, stirring occasionally.
- Use a stick blender to blitz roughly one-third to one-half of the chilli directly in the pan, leaving plenty of whole beans for texture.
- Simmer for 5 more minutes until thick and glossy. Season with salt, black pepper and a little lime juice to taste.
- Serve hot with rice or warm tortillas and your preferred toppings.
Ingredients
- 1 Red Pepper diced
- 2 tsp Chilli Powder
- 1 tbsp Tomato purée
- 1 x 400 g tin Cannellini beans drained and rinsed
- 1 x 400 g tin Kidney Beans drained and rinsed
- 200 ml Vegetable Stock hot
- 1 tbsp Olive Oil
- 1/2 Lime juiced, optional
- 1 tsp Smoked Paprika
- 1 medium Onions finely chopped
- 1 tsp Ground cumin
- Salt, to taste
- 1 x 400 g tin Tinned chopped tomatoes
- Black Pepper, to taste
- 1 x 400 g tin Black beans drained and rinsed
- 2 cloves Garlic minced
Notes
Blend only part of the chilli so you keep texture from whole beans while still getting a thick, rich base.
A squeeze of lime and fresh coriander right at the end brightens the flavours.
Adjust the amount of chilli powder to your preference.
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