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THE STUDENT VEGETARIAN COOK BOOK
8-10 fresh basil or a handful fresh oregano leaves (enough for I tablespoon when chopped) or I rounded teaspoon dried oregano
2-3 ozJ5�90 g pecorino or
3--4 ozJ9�125 g Parmesan cheese
Saucepan with a lid
• METHOD .
Drain the beans, rinse in cold water and put into the saucepan with a lid. Add just over 2 pintsll litre ofcold water (but no salt). Bring to the boil, skim and boil briskly for 5 minutes. Reduce the heat, cover and simmer for 45-50 minutes or until the beans are tender when prodded with a fork. You will need to add more boilingwater: keep an eye on them and, when the level is low, add 11/4 pints/750 ml.
2 Peel and finely chop the onion and garlic. Trim off the parsley stalks and pull the basil or oregano leaves from the stems; wash, blot dry with kitchen paper and chop finely. Finely chop the tomatoes or olives, discarding the stones.
3 Put the onion into a saucepan with the oil and fry over low heat, turning often, for 8-10 minutes or until soft and translucent but not brown; add the garlic and fryfor 3-4 minutes more. Add the herbs and tomatoes or olives, season lightly with salt and more generously with pepper, and pour in the beanswith their cookingwater. Simmer for 2�25 minutes, adding more water if required. Finely grate the pecorino or Parmesan. Serve the soup sprinkled with plenty ofcheese and accompanied by hot, crusty bread or Rusks (see page 15).
