Wealden Times | WT201 | November 2018 | Gift supplement inside
Wealden Times - The lifestyle magazine for the Weald
Wealden Times - The lifestyle magazine for the Weald
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Wine+<br />
Packed full of rustic, rich autumnal<br />
flavours, this reminds us of something<br />
cooked by an Italian nonna. A great<br />
option would be a Boheme Salento<br />
Primitivo (£8.00) from The Secret<br />
Cellar (Tunbridge Wells, Wadhurst,<br />
Forest Row, Oxted). Its delicious<br />
Mediterranean spice notes, wonderful<br />
flavours of damson and plum and<br />
juicy, soft tannins won’t<br />
dominate the soup.<br />
Autumn Butter Bean and Vegetable soup<br />
Serves 4 Prep time: 10 minutes. Cooking time: 30 minutes (excludes<br />
dried bean prep time).<br />
If you are using dried beans, refer to the instructions on the packet<br />
- they may need to be soaked overnight prior to cooking in order<br />
to draw out any toxins and then cooked thoroughly. Tinned butter<br />
beans can be used straight away. This is a vegan soup.<br />
• 400g tin butter beans (or<br />
150g dried, see above)<br />
• 2 sticks celery, washed and<br />
finely chopped<br />
• 2 leeks, washed (see above)<br />
and chopped<br />
• 2 medium sized carrots,<br />
peeled and thinly sliced<br />
• 250g large fresh tomatoes<br />
(and 1 tbsp tomato puree),<br />
or a 400g tin of chopped<br />
tomatoes<br />
• 2 tbsp olive oil<br />
• 2 crushed garlic cloves<br />
• 1 litre vegetable stock<br />
• 2 tsp oregano<br />
• 3 sprigs parsley (either<br />
kind), finely chopped<br />
• Salt and pepper to taste<br />
(for a variation if you<br />
like it spicier, add 1<br />
tsp chilli flakes when<br />
you are sautéing the<br />
vegetables)<br />
1Heat the oil in heavy<br />
based pan and gently<br />
sauté the celery and leek for<br />
5-10 minutes until soft.<br />
2Add in all the other<br />
ingredients, bring to the<br />
boil and then turn down<br />
the heat and simmer for 30<br />
minutes.<br />
3Sprinkle with finely<br />
chopped parsley* and<br />
serve with crusty bread.<br />
*optional grated Parmesan for<br />
non-vegans.<br />
Kent Wine School is an independent wine education company offering funfilled<br />
wine tastings and courses in Tunbridge Wells with everyone offered<br />
a chance to taste and learn in a relaxed setting, to improve wine buying<br />
confidence and make new discoveries and friends, along the way.<br />
kentwineschool.com 01892 322066 info@kentwineschool.com @kentwinesch<br />
Fabulous food<br />
More recipes to make your mouth water<br />
wealdentimes.co.uk/recipes<br />
wealdentimes.co.uk<br />
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