The Basnett Family Web Site with lots of fun and games for you.

CANNELLINI BEAN SOUP
2 tbsp olive oil 1 onion, chopped 2 clove garlic, crushed 2 celery sticks, sliced 2 x 400g/14oz cans cannellini beans, drained and rinsed ½ tsp mixed herbs, dried or fresh 900ml/1½ pints vegetable stock salt and pepper	1	1. Heat the oil in a large pan, add the onion and garlic and cook for 2mins. Add the celery and carrots and cook for a further 2mins. 2. Add stock,beans and herbs. Bring to boil. Simmer for 20mins until vegetables are tender. 3. Add salt and black pepper to taste.
EGAN	1	Preperation: 15 mins, cooking: 25 mins

SUMMER MINESTRONE
1 tbsp olive oil 1 onion, chopped 1 clove garlic, crushed 2 celery sticks, sliced 225g/8oz carrots, sliced 1.2 ltrs/2 pints vegetable stock 225g/8oz runner beans, sliced 2 plum tomatoes, chopped 50g/2oz small pasta shapes 2 tbsp chopped parsley salt and pepper	1	1. Heat the oil in a large pan, add the onion and garlic and cook for 2mins. Add the celery and carrots and cook for a further 2mins. 2. Add stock, tomatoes, beans and pasta. Bring to boil. Simmer for 10mins until pasta and vegetables are tender. 3. Stir in the parsley. Add salt and black pepper to taste.
	1	Preperation: 15 mins, cooking: 20 mins Can be frozen.

SPICY LENTIL SOUP
4oz/115g red lentils 4oz/50g potatoes 4oz/50g carrots 1 fresh red chilli, or ¼ teaspoon red chilli powder 1tsp cumin powder 2tsp coriander powder 1tsp turmeric 1 Tbsp olive oil 1 Large onion 2 pints/1.1 ltrs vegetable stock salt and pepper	1	1. Wash and drain the lentils, Dice the potatoes and carrots into about ½ inch/15mm size pieces. Slice the onion. 2. Cook the onion until transparent then add the spices and cook for 2-3 mins. 3. Add the vegetables, lentils and stock. Bring to the boil, reduce the heat and simmer for ¾ hour or until tender. Add salt and black pepper to taste. Serve with plain greek yogurt.
EGAN	1	Preperation: 15 mins, cooking: 1 hour Can be frozen.

SPICY CABBAGE AND POTATO SOUP
½ small cabbage 10oz(275g) potatoes 1 fresh red chilli, or ¼ teaspoon red chilli powder 2 Tbsp olive oil 1 Large onion 2 Cloves garlic 2 pints/1.1 ltrs vegetable stock salt and pepper	1	1. Peel and chop the onion and peel and crush the garlic. Finely slice the chilli. 2. Heat the olive oil in a large saucepan and add the onion, garlic and chilli. Cook on high for 3 mins, stirring all the time. 3. Dice the potatoes into about ½ inch/15mm size pieces and add them with ½ pint/285ml of the stock to the pan. Simmer for 5 mins. 4. Wash the cabbage and cut it into 1in/25mm squares. Add the cabbage to the pan, so it lies on the top of the potatoes, cover and steam for 5 mins. 5. Add the rest of the stock, bring to the boil and leave to simmer for 30 mins. Add salt and black pepper to taste.
EGAN	1	Preperation: 20 mins, cooking: 40 mins Can be frozen.