Bean and tomato soup

Bean and tomato soup

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Super-healthy vegetables bathe in a bowl of tangy tomato soup in this easy winter warmer.

The ingredient of Bean and tomato soup

  1. 1 tablespoon extra virgin olive oil
  2. 4 slices pancetta, chopped
  3. 1 leek (white part only), rinsed, finely chopped
  4. 1 carrot, finely chopped
  5. 1 tablespoon finely chopped fresh rosemary leaves
  6. 1 teaspoon tomato paste
  7. 410g canned crushed tomatoes
  8. 1.25L (5 cups) Massel chicken style liquid stock
  9. 800g canned borlotti beans, drained, rinsed
  10. 16 cherry tomatoes on the vine, roasted

The instruction how to make Bean and tomato soup

  1. Heat the oil in a large saucepan, then add the pancetta, leek, carrot and rosemary. Cook over low heat, stirring occasionally, for 5 minutes until the vegetables soften.
  2. Add the tomato paste and cook for a further minute, then stir in the crushed tomatoes and stock.
  3. Bring to the boil and simmer for 10 minutes, then add the borlotti beans and cook for a further 5 minutes. Cool slightly, remove 2 cups of the soup and puree in a blender. Return to pan and stir with remaining soup.
  4. Ladle into 4 bowls and sit 4 roasted tomatoes in each. Serve with cheese sticks or grissini.

Nutritions of Bean and tomato soup

fatContent: 285.605 calories
saturatedFatContent: 8 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 35 grams carbohydrates
fibreContent: 8 grams sugar
proteinContent:
cholesterolContent: 14 grams protein
sodiumContent:

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