Tomato, Black Eyed Bean & Pasta Soup with Garlic Butter Parmesan Croutons

Directions

1. 1

   Soak the beans in cold water for a few hours. Then cover and simmer in salted water then in a medium sized pot on a medium heat for 50 mins. Drain and set aside.

2. 2

   Add the olive oil to a large heavy bottomed pot on a medium heat, then stir in the celery, onions, carrots, garlic and a pinch of salt. When the veg start to sizzle, cover and turn down to the lowest heat for 35 mins, stirring occasionally.

3. 3

   Add the mixed herbs, turn the heat up to medium, stir in the tomatoes, bring to a simmer and cook for 20 mins stirring regularly. Stir in the beans and the stock. Simmer for 20 mins, then stir in the pasta and a pinch of salt. Cover, and simmer on low for 25 mins. Season to taste, cover and turn off the heat and rest for 10mins.

4. 4

   Preheat fan oven to 190 degrees C.

5. 5

   Add the butter and garlic to a mixing bowl and stir, then add the parsley, salt and paper, oil and Parmesan.

6. 6

   Stir in the bread cubes into evenly coated, then spread out of a baking tray and bake for 25 mins, turning the croutons over so they cook evenly about half way through.