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Fresh Tomato & Bean Soup

gluten free
wheat free
kid friendly
freezable

Serves:

Fresh Tomato & Bean Soup

One of those really simple but satisfying and nourishing soups that taste great! It could also double up as a rich sauce if it's blended.

 

Photo courtesy of the lovely vegan site Minimalist Baker 

Ingredients: 

  • 900g/2lb plum tomatoes (Or you can cheat and use two tins of chopped! If so, start at no. 4)
  • 30ml/2 tbsp olive oil
  • 275g/10oz onions, roughly chopped
  • 2 garlic cloves, chopped
  • 900ml/1½ pts/3¾ cups vegetable stock
  • 30ml/2 tbsp sun dried tomato paste (or just blitz about 3-4 whole SDT with water)
  • 10ml/2 tsp paprika
  • 15ml/1 tbsp cornflour or ½ tbsp arrowroot (arrowroot is GF) - mix to a paste with a little cold water
  • 425g/15oz tin cannellini or other small white beans, rinsed and drained
  • 30ml/2tbsp chopped fresh basil
  • salt and freshly ground black pepper
  • olive bread, to serve

Optional extras
Kale or other greens, finely shredded - a few handfuls
1-2 carrots, grated
 

Method: 

1. If using fresh tomatoes, place in bowl of just boiled water.
2. Leave for 20-30 seconds, then drain off in cold water.
3. Peel skins, quarter and cut each piece in half again.
4. Heat oil in large pan and cook onions and garlic for 3 minutes, until soft.
5. Add tomatoes to onion garlic mix, add stock, tomato paste and paprika.
6. Season with a little salt and pepper.
7. If you like warm bread, turn on oven to medium heat and put bread on a baking sheet.
8. Bring soup to boil and simmer for 10 minutes.
9. Add the cornflour/arrowroot paste to the soup then stir in the beans.  
10. Adjust seasoning and stir in chopped basil, just before serving.
11. Eat with warm olive bread, if using.

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