Bean Soup

1 cup kidney beans, cleaned and soaked overnight
1 clove garlic
1/2 tsp. grated ginger
1/2 onion, coarsely chopped
Salt, to taste
1 Tbsp. margarine
1/2 cup finely chopped onion
1/2 tsp. cumin seeds
1/2 cup finely chopped tomato
1/2 cup finely chopped cooked kidney beans
1/4 cup fresh chopped coriander
Salt, to taste
4 Tbsp. freshly grted nondairy Parmesan cheese

• Boil the beans with garlic, ginger, onions, and salt until tender.
• Cool and purée the beans and bring to a boil in a pan. Set aside.
• Heat the margarine in a pan and sauté the onions for a couple minutes over medium heat.
• Add the cumin seeds and stir and remove from heat.
• Add the tomatoes, kidney beans, coriander and salt and stir well. Set aside.
• Ladle the soup into soup bowls and put 1/4 of the onion-tomato mixture in the center of each bowl and top the soup with 1 Tbsp. of grated nondairy Parmesan. Serve hot with bread.

Makes 4 servings