Tomato and cannellini bean soup
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
CUISINE
COURSE
Starter
Method
Heat the olive oil in a large pan over a medium heat. Add the onion and cook for about 5 minutes, until softened.
Stir in the fresh tomatoes and chilli. Cover and cook for 10 minutes, stirring occasionally.
Add the tinned tomatoes and stock to the pan and stir well. Bring to the boil, then cover and simmer for 20 minutes, stirring occasionally.
Take the pan off the heat and puree the soup with a hand blender until smooth.
Add the beans and basil and heat through.
Ingredients
1 onion, finely chopped
600g fresh whole tomatoes, quarteredÂ
½ red chilli, finely choppedÂ
1 tin of chopped tomatoesÂ
500ml vegetable stockÂ
handful of basil leavesÂ
1 tin of cannellini beans, drained and rinsedÂ
Method
Heat the olive oil in a large pan over a medium heat. Add the onion and cook for about 5 minutes, until softened.
Stir in the fresh tomatoes and chilli. Cover and cook for 10 minutes, stirring occasionally.
Add the tinned tomatoes and stock to the pan and stir well. Bring to the boil, then cover and simmer for 20 minutes, stirring occasionally.
Take the pan off the heat and puree the soup with a hand blender until smooth.
Add the beans and basil and heat through.
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