Tomato and cannellini bean soup

Recipe by:

Make the most of fresh tomatoes, basil and cannellini beans with this fillinf soup to enjoy with a dollop of sour cream and crusty bread on the side

Tomato and cannellini bean soup

Serves

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People

Prep Time

10

Minutes

Time Cooking

30

Minutes

CUISINE

COURSE

Starter

Method

  1. And A Heat Until 5 About In Medium Over For A Heat Softened Minutes, Onion The Pan The Oil Large Add Olive Cook

  2. And Stir Stirring 10 Cook Chilli Minutes, For In The Tomatoes And Occasionally Fresh Cover

  3. For Cover Pan Stir 20 Stirring Tinned Boil, Then The Occasionally Well Tomatoes Stock And The To And Bring Minutes, To Add Simmer The And

  4. Smooth Soup And With Take The The A Pan Puree Off Blender Heat Hand Until The

  5. Heat And Through Beans And The Basil Add

Ingredients

  • 1 Finely Chopped Onion,

  • 600g Quartered  Whole Tomatoes, Fresh

  • Chilli, Chopped  Finely Red ½

  • Tin Of 1 Chopped Tomatoes 

  • Stock  500ml Vegetable

  • Leaves  Handful Basil Of

  • Tin Drained Rinsed  Cannellini Beans, 1 And Of

Method

  1. Minutes, For Softened The And Olive Large Onion Until A Medium 5 Heat Pan A Oil Over In About The Cook Add Heat

  2. In And Occasionally The Cook And For Tomatoes Stir Chilli 10 Minutes, Fresh Cover Stirring

  3. Cover And Stock And To Stirring Stir Then Boil, Occasionally Pan Tomatoes The The Add For Bring To The And 20 Well Simmer Tinned Minutes,

  4. And With Hand The Heat Take Puree Blender A Pan The The Until Smooth Soup Off

  5. Heat Add And The Beans And Basil Through