Our friend, Romaine Hart–a wise counsellor–was adamant last night that we were not getting enough PROTEIN!
Our tales of how long it’s taking to shake off the virus that has been a companion (on and off) for nearly three weeks was all the proof she needed.
So we agreed that a couple of lamb chops for lunch today would be a step in the right direction.
Vegetable soups–all very well, but they need backing-up!
We are eating meat less frequently now.
This is reflected in the meat section of my new book, Healthy Eating for Life (to be published January 8th–my birthday!).
I awake this morning intending to visit Lautrec’s Friday market, pick up some lamb chops from the local butcher and see what’s up.
It’s a chilly, grey November day and I light the fire.
My determination wavers and I start to think, “Maybe chops tomorrow–how about a heartwarming vegetable soup?”.
Then I remember this soup from my first book–and rationalize: White beans are a good protein source!
I picture it steaming in a bowl with a swirl of the new, green olive oil and thoughts of driving to Lautrec disappear in the mist!
for 4
1 clove of garlic – peeled and chopped
8 tbsp olive oil
2 tbsp parsley – chopped
1 kg/36 oz canned or–preferably–bottled white beans – drained and rinsed
salt and pepper
250 ml/1⁄2 pint/1 cup vegetable stock
toasted wholewheat bread with a little olive oil
for 4
Sauté the garlic in the oil gently until it colours.
Add the parsley and stir a couple of times.
Mix in the beans, salt and pepper.
Cover and cook gently for about 5 minutes to warm through.
Purée a quarter of the beans in a mixer and return with the stock to the pan.
Simmer for another 5 minutes.
Check the seasoning.
Serve over the toast with a swirl of olive oil in each bowl.
Optional: Sprinkle chopped parsley over the top before serving.
Robin Ellis 