Tomato and White Bean Soup

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

Recipe by Peter Wright, for details click here

Ingredients

½ medium brown onion
1 tbsp tomato puree
800 grams crushed tomato (tin)
200 grams cannellini beans
½ medium carrot
1 stem celery
600 ml vegetable stock
1 clove garlic
1 sprig basil
2 bay leaves
2 tsp vegetable oil
salt to taste
pepper cracked black to taste

Method

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