PASTA AND BUTTER BEAN SOUP

1 red and green pepper finely chopped.
8 ounces of pre-soaked butter beans (lima beans).
3 quarters of a lb of finely chopped onions.
3 and a half pints of water.
1 tablespoon of olive oil.
2 teaspoons of dried oregano and rosemary (a level   
    teaspoon of each).
3 bay leaves.
1 heaped tablespoonful of tomato puree.
2 heaped tablespoons of parmesan cheese.
1 half ounce of creamed coconut.
3 ounces of pasta shells, macaroni or twirls
   (wholewheat or white).

METHOD

Fry onions and garlic in oil until softish. Add water and beans, plus peppers and herbs. Simmer for 3 quarters of an hour. Add sea salt, tomato puree and cheese. Simmer further 15 minutes. Add creamed coconut and simmer further 5 minutes whilst stirring to dissolve coconut.

SERVES 4

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