Fresh Tomato and Bean Soup
Instructions
- Peel the tomatoes: using a sharp knife, make a small cross in each one and place in a bowl. Pout=r boiling water over and leave to stand for 30-60 seconds. Drain the tomatoes and once cool enough to handle, peel off the skins. Quarter them and cut each piece in half again.
- Heat the oil in a large pan and cook the onions and garlic for 3 minutes or until just beginning to soften.
- Add the tomatoes to the onions and stir in the stock, sun-dried tomato paste and paprika. Season with a little salt and pepper. Bring to the boil, then turn down the heat and simmer for 10 minutes.
- Mix the cornstarch to a paste with 2 Tbs (30ml) water. Stir the beans into the soup with the cornstarch paste. Cook for a further 5 minutes.
- Taste and adjust the seasoning if necessary.
- To serve: Stir the chopped cilantro into the soup just before serving with ciabatta.
Information
Ingredients
Main Ingredients
- 900g ripe plum tomatoes
- 2Tbs (30ml) olive oil
- 3 large onions, coarsely chopped
- 2 garlic cloves, crushed
- 4 cups (1 l) vegetable stock
- 2Tbs sundried tomato paste
- 2tsp (10ml) paprika
- 1Tbs (15ml) cornstarch
- 1 tin (410g) cannellini beans, rinsed and drained
- 2Tbs (30ml) chopped fresh cilantro
- Salt and freshly ground black pepper to taste
To serve
- Olive ciabatta
Instructions
- Peel the tomatoes: using a sharp knife, make a small cross in each one and place in a bowl. Pout=r boiling water over and leave to stand for 30-60 seconds. Drain the tomatoes and once cool enough to handle, peel off the skins. Quarter them and cut each piece in half again.
- Heat the oil in a large pan and cook the onions and garlic for 3 minutes or until just beginning to soften.
- Add the tomatoes to the onions and stir in the stock, sun-dried tomato paste and paprika. Season with a little salt and pepper. Bring to the boil, then turn down the heat and simmer for 10 minutes.
- Mix the cornstarch to a paste with 2 Tbs (30ml) water. Stir the beans into the soup with the cornstarch paste. Cook for a further 5 minutes.
- Taste and adjust the seasoning if necessary.
- To serve: Stir the chopped cilantro into the soup just before serving with ciabatta.
Notes
- Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, folate and Vitamin K.
Frequently Asked Questions
Are these recipes designed for everyday, practical cooking?
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