Tomato and Red Pepper soup with cannellini Beans
|1 400-gram tinTomatoes; chopped|
|14.8 mililitersolive oil|
|125.0 gramOnion; finely chopped|
|1.0 cloveGarlic; Finely chopped|
|1.0 Red pepper; chopped|
|14.8 millilitersTomato puree|
|1.0 sprigThyme; or 1/2 teaspoon of dried Thyme|
|1 400-gram canCannellini Beans|
|500.0 mililitersVegetable stock|
|1.0 bunchFresh Basil Leaves; shredded to garnish|
Tomato and Red Pepper soup with cannellini Beans Preparation
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.
Serve with a slice of wholemeal or rye bread.
Introduce some extra chopped vegetables to the soup, such as Fennel, celery, broccoli or cabbage, at the same stage as you add the peppers.
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Tomato and Red Pepper soup with cannellini Beans Reviews
[I posted this recipe.]
6 years, 7 months, 1 weeks, 3 hours, 50 minutes ago