100 g/3 1/2 oz wheat germ
50 g/2 oz dried toscanelli or cannellini beans
1 litre/1 3/4 pints Meat Stock
2 tablespoons olive oil 1 onion, chopped
1 celery stick, chopped 2 ripe tomatoes, chopped
1 bunch fresh basil, chopped salt and pepper


1.Soak the wheat germ and beans in the stock overnight.
2. Pour into a saucepan, add 1 litre/ 1 3/4 pints water and bring to the boil over a low heat Heat the olive oil in another saucepan, add the onion, celery and tomatoes and cook over a low heat, stirring occasionally, for 5 minutes.
3.Add a ladleful of the boiling stock, then pour the mixture into the pan of beans. Simmer for about 2 hours until the beans are tender.
4.Season with salt and pepper and stir in the basil. Leave the soup to stand in a warm place for 10 minutes before lading into a soup tureen and serving.

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