The weather is being very unseasonal at the moment;Â therefore:Â soup for dinner.Â Made from summer vegetables.
In the beginning,Â take two capsicums, peeled and finely diced and saute with about a half dozen crushed garlic cloves over a medium-low element.Â Once it smells like it’s “getting there”,Â get three spring onions, slice, and add to the pot.
Next, take five tomatoes, and chop coarsely.Â Once you’ve finished chopping, add those to the pot, too. Â Lower the temperature just a little.
Next-next, take a head of broccoli,Â and chop it so there are teeny little florets.Â Big florets are no good in unpureed soup.Â Trust me.
Almost finally, add a can of cannellini beans which have been strained.Â Continue heating until the beans have been warmed through.
Finally, assault the soup with salt and pepper until it is just so;Â then serve with grated parmesan on top (You can grate the parmesan while waiting for the beans to warm through.Â Efficiency at its finest).Â I made a line of parmesan across the middle of bowls.Â It looked extra-swank.Â However, my dig’ camera is missing at this time.Â So you will just have to imagine it.