Bean Soup

Ingredients:

A hearty satisfying soup to serve before a light main course or as a part of a light lunch.

Ingredients:

1. 1 cup kidney beans, cleaned and soaked overnight
2. 1 medium size potato, chopped roughly
3. 2 tomatoes, chopped roughly
4. 1 clove garlic
5. ½ tsp. grated ginger
6. ½ onion, coarsely chopped
7. salt to taste
8. 1 tbsp. butter
9. ½ cup finely chopped onion
10. ½ tsp. cumin seeds
11. ½ cup finely chopped tomato
12. ½ cup finely chopped boiled kidney beans
13. ¼ cup fresh chopped coriander
14. salt to taste

For Garnishing:
 4 tbsp. freshly grated Parmesan cheese

Method:

Method:

1. Boil the beans with garlic, ginger, onions and salt till tender.
2. Cool and puree the beans and bring to a boil in a pan.  Keep aside.
3. Heat butter in a pan and sauté onions for a couple minutes over medium heat.
4. Add cumin seeds and stir and remove from heat.
5. Add tomatoes, kidney beans, coriander and salt and stir well.  Keep aside.
6. Ladle the soup into soup bowls and put ¼ of the onion tomato mixture in the center of each bowl and top the soup with 1 tbsp. of grated Parmesan and serve hot with some bread.