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Soybean ragu

Name: Soybean ragu
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 2 teaspoons chopped fresh thyme leaves, plus extra leaves to serve; 1 carrot, finely chopped; 2 celery stalks, finely chopped; 400g can chopped tomatoes; 2 x 400g cans soybeans, rinsed, drained; 1/3 cup (25g) freshly grated parmesan; 4 slices grilled or toasted sourdough

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10m

35m

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by Louise Pickford

Food stylist and author

Oct 03, 2015

This warming soybean and vegetable ragu is an extremely comforting lunch or dinner meal that gets better over time.

2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons chopped fresh thyme leaves, plus extra leaves to serve
1 carrot, finely chopped
2 celery stalks, finely chopped
400g can chopped tomatoes
2 x 400g cans soybeans, rinsed, drained
1/3 cup (25g) freshly grated parmesan
4 slices grilled or toasted sourdough

Method

1.

Heat oil in a saucepan over medium heat. Add onion, garlic, thyme and some salt and pepper. Cook, stirring, for 5 minutes or until onion softens. Add carrot, celery, tomato and 1/2 cup (125ml) water, then bring to the boil. Cover and simmer over medium-low heat for 15 minutes. Add the beans, cover and cook for a further 5 minutes until vegetables are tender, then simmer uncovered for 5 minutes or until thickened.
2.

Divide bean ragu among serving bowls, scatter with extra thyme and grated parmesan, then serve with toast.