Tomato and White Bean Soup




This rich soup offers a great blend of tomatoes vegetable and cannellini beans a hearty meal alternative.



  • 1/2 medium brown onion
  • 1 tbsp tomato puree
  • 800g crushed tomato (tin)
  • 200g cannellini beans
  • 1/2 medium carrot
  • 1 stem celery
  • 600ml vegetable stock
  • 1 clove garlic
  • 1 sprig basil
  • 2 bay leaves
  • 2 tsp vegetable oil
  • salt to taste
  • pepper cracked black to taste



  1. Soak cannellini beans in cold water
  2. Finely slice onion, dice carrot and celery to 1cm dice, roughly shred basil, finely chop garlic
  3. Pour oil into heavy based saucepan, heat and add onion, garlic and sauté gently
  4. Add remaining vegetables and sauté for a few more minutes,
  5. Add tomato paste and mix well
  6. Add crushed tomato and cover with vegetable stock, bring to a simmer
  7. Simmer for 30 minutes skimming occasionally
  8. Add beans to the soup and continue to simmer until beans are tender
  9. Add 80% of basil, simmer for a further 5 minutes
  10. Check seasoning and taste

Recipe by: Peter Wright

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