White Bean Chilli Soup

  • Soups
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Serves 4

  • 3 cans white beans (like cannellini), drained and rinsed
  • 2 bell peppers, stem and seeds removed
  • 1 chilli
  • 2 shallots
  • 2 cloves garlic, smashed
  • 1 Tbsp fresh coriander
  • 2 cups vegetable broth
  • 1 cup frozen corn kernels
  • ½ tsp cumin
  • ½ tsp coriander
  • ½ tsp chilli powder

Optional:

  • 2 corn tortillas

  1. In a food processor puree 1½ cups of the beans (add a little vegetable broth or water if needed). Add the pureed beans to a medium pot.

  2. To the food processor add the peppers, shallots, garlic and coriander. Pulse until the texture of salsa. Add the pepper mixture to the pot with the pureed beans.

  3. Add the vegetable broth, corn, cumin, coriander, chilli powder, and remaining beans to the pot. Bring to a boil, then reduce heat and cook until vegetables are tender. Season to taste.

  4. To make optional tortilla strips, brush 2 corn tortillas with a bit of olive oil, sprinkle with salt and paprika, cut it into strips using a pizza cutter and toasted the strips in a toaster oven on about 150°C.