Tomato and Red Pepper soup with cannellini Beans

2 reviews, 4.5 star(s). 100% would make again

Ready in 30 minutes

Healthy Soup


1 400-gram tin Tomatoes; chopped
14.8 mililiters olive oil
125.0 gram Onion; finely chopped
1.0 clove Garlic; Finely chopped
1.0 Red pepper; chopped
14.8 milliliters Tomato puree
2.5 mililiters Paprika
1.0 sprig Thyme; or 1/2 teaspoon of dried Thyme
1 400-gram can Cannellini Beans
500.0 mililiters Vegetable stock
1.0 bunch Fresh Basil Leaves; shredded to garnish

Original recipe makes 2



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.


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.

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Calories Per Serving: 2552 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

This soup was delisciuos. My picky daughters, 8 & 11, liked it too. TYFTR!
Amy-1972 2y ago

[I posted this recipe.]
Berwyn 9y ago

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