Tomato and Red Pepper soup with cannellini Beans

Tomato and Red Pepper soup with cannellini Beans Ingredients

400.0 gram Tomatoes chopped (400g Tin)	2.5 mililiters Paprika
14.8 mililiters Olive oil	1.0 sprig Thyme or 1/2 teaspoon of dried Thyme
125.0 gram Onion Finely chopped	400.0 grams Cannellini Beans 1 400g can
1.0 Garlic Clove Finely chopped	500.0 mililiters Vegetable Stock
1.0 Red pepper chopped	1.0 bunch Basil Leaves handful fresh shredded to garnish
14.8 mililiters Tomato puree

Instructions for Tomato and Red Pepper soup with cannellini Beans

Heat the Olive Oil in a heavy-based saucepan, add the onion, garlic and Red pepper and cook until softened, but not coloured.

Add the remaining ingredients. Bring the mixture to the boil, reduce the heat and simmer gently for 15 minutes. Scatter over the basil leaves before serving.

SERVING IDEAS

For Lunch
Serve with a slice of wholemeal or rye bread.

For Dinner
Introduce some extra chopped vegetables to the soup, such as Fennel, celery, broccoli or cabbage, at the same stage as you add the peppers.

Main Ingredient: TomatoesCuisine: English

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