This is a hearty and delicious stew of vegetables and buckwheat. It is a bit thick and chunky to call it a soup and hence stoup.
3 small carrots, peeled and diced
2 sticks celery, peeled and sliced thin
1 medium onion, peeled and diced
1 medium potato, peeled and diced
2 medium ripe tomatoes, blanched and skinned
2 x 400g tin of borlotti beans, drained and rinsed well
50g buckwheat groats
4-5 cloves garlic
½ – 1tsp chilli flakes
20ml extra virgin olive oil
Parsley pesto – 1 tablespoon
Salt and pepper
Heat the olive oil in a medium sized saucepan. When you think the oil is hot enough to melt the butter, throw in the butter.
To the pan, add the onion, carrot, celery and garlic. Fry until a beautiful fragrance emanates and throw in the red chilli flakes.
Add the potato and tomato to the pan along with 500-600mls of water. Once the water starts to simmer, add the borlotti beans and parsley pesto along with salt and plenty of pepper.
Cook for 20 – 25 minutes and add a few more tablespoons of water if you think it is too thick. Serve hot.