Four Bean Soup

• 2 tablespoons olive oil
• 2 minced garlic cloves
• 1/2 teaspoon chili powder
• 1 onion, chopped
• 2 teaspoons ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon tomato paste
• 2 (425 g) cans chopped tomatoes
• 500 ml vegetable stock
• 1 (750 ml) can four-bean mix
• 2 tablespoons fresh basil, shredded
• 2 lavash bread
• 1 -2 teaspoon seasoned pepper

1. Heat 1 tablespon of the oil in a large pan. Add onion and 2 crushed garlic cloves. Cook for 3 minutes.
2. Add chilli powder, ground coriander and ground cumin; fry for 1 minute.
3. Add tomato paste, chopped tomatoes and vegetable stock. Bring to the boil, reduce the heat and simmer for 10 minutes.
4. Add drained and rinsed four-bean mix and simmer for 5 minutes, then add shredded fresh basil and season well.
5. Meanwhile, make the croutons: brush 2 lavash breads with 1 tablespoon olive oil. Sprinkle with seasoned pepper and cut into short 2 cm (3/4 inch wide strips. Bake in a moderate 180u0b0C oven for 5 minutes or until crispy and golden. Serve with the soup.
6. This recipe freezes well (without the croutons).

olive oil, garlic, chili powder, onion, ground coriander, ground cumin, tomato paste, tomatoes, fourbean mix, fresh basil, bread, pepper

Taken from www.food.com/recipe/four-bean-soup-251242 (may not work)