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Bean And Tomato Soup


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

The ingredient of Bean And Tomato Soup

  • 1 tablespoon extra virgin olive oil
  • 4 slices pancetta chopped
  • 1 leek white part only rinsed finely chopped
  • 1 carrot finely chopped
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 teaspoon tomato paste
  • 410g canned crushed tomatoes
  • 1 25l 5 cups massel chicken style liquid stock
  • 800g canned borlotti beans drained rinsed
  • 16 cherry tomatoes on the vine roasted

The Instruction of bean and tomato soup

  • 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
  • add the tomato paste and cook for a further minute then stir in the crushed tomatoes and stock
  • 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
  • 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: n a
cholesterolContent: 14 grams protein
sodiumContent: n a

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