Jane Campbell’s Mediterranean Style Soup
Souperlious Soup recipes from mothers of famous New Zealanders.
Ben, Beth & Jane Campbell
Brother and sister Ben & Beth Campbell are members of the hugely successful band Atlas. Atlas exploded onto the New Zealand music scene with a number one chart performance in April 2007. Their single, 'Crawl', charted for seventeen weeks and owned the top position for seven weeks. Their mum is Jane. She says “Served with rustic bread or toasted pita pockets we eat this as a very satisfying meal in a soup bowl. Apart from feeding the family this soup has fed some pretty fiercely hungry musicians including Zed and Atlas during long practice sessions at home -nutritious, rich and filling. Living in Auckland now Beth makes a big pot for the flat and freezes the leftovers to take to the studio when they are recording . A favourite variation substitutes harissa for the paprika, adds a cinnamon stick and uses chickpeas instead of cannelloni beans. If you like it more garlicky throw some extra in towards end of cooking. If you like things hot add some chilli. The soup gathers in flavour as it sits so I like to make it earlier in the day. Keep the vegetables quite chunky-and adjust to the seasons with whatever vegetables are available”.
2 Tbsp Oil
2 onions - chopped chunkily
3 cloves garlic chopped
Around 5 cups of loosely packed vegetables (choose any of the following chunky cubes of pumpkin, carrots, potato, red peppers, eggplant, celery, courgettes, tomatoes, button mushrooms, green beans. If using the last three vegetables add them in the last 5 minutes of cooking)
2 cans crushed tomatoes
3 Tbsp tomato paste
2 teaspoons smoked sweet paprika
Several strips of lemon peel - keep the juice to add before serving.
Approx 6 cups of chicken stock or water
Can of cannelloni beans drained
Spicy sausage sliced into rounds e.g. chorizo, rookwurst
Salt and pepper
Chopped parsley (optional)
Parmesan cheese grated
Soften onions and garlic. Add chopped vegetables to the pan and toss around. Add next 5 ingredients and simmer until cooked - around 30 minutes. Add beans and sausage and cook a further 5 minutes. Season and add lemon juice and parsley. Serve with grated parmesan scattered over the top.
Hints & Tips
Feeds a crowd. Quantities are approximate and are easily adjusted to make a smaller amount.
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