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Soybean ragu
Soybean ragu
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Ingredients:
  • 36.40 gm olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp chopped fresh thyme leaves, plus extra leaves to serve
  • 1 carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 400g can chopped tomatoes
  • 2 x 400g cans soybeans (see note), rinsed, drained
  • 25g parmesan
  • 4 slices grilled or toasted sourdough bread
Instructions:
  • In a saucepan over medium heat, sauté onion, garlic, thyme, salt, and pepper in oil for 5 minutes until onion softens. Stir in carrot, celery, tomato, and water. Bring to a boil, then cover and simmer for 15 minutes over medium-low heat. Add beans, cover, and cook for an additional 5 minutes until vegetables are tender. Simmer uncovered for 5 more minutes until thickened.
  • Spoon bean ragu into serving bowls, sprinkle with fresh thyme and grated parmesan, and enjoy with toast.

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