Recipe: Tomato and Bean Soup

A simple tasty tomato soup recipe which is very much like Minestrone Soup but without the pasta (although you could extend the recipe to include pasta if you wanted to.

Its a good one to use up tomatoes and very warming as the evenings draw in in autumn.

The ingredients in italics are from our garden.

Ingredients (makes four servings)

  • 1kg tomatoes;
  • carrots (2 large or equivalent);
  • celery;
  • onion;
  • garlic;
  • 1xtbsp tomato puree;
  • 800ml vegetable stock;
  • 1 400g tin of beans (borlotti, cannelini or whatever)

(The quantities are not given because basically you can add as much or as little as you like).

Tomato & Bean Soup

Method

Chop the onion, carrots, sage and celery and fry in a little oil in a large pan for about 15 minutes until they’re softened.

Chop the tomatoes and add them together with garlic paste, tomato paste and cook for a further 15 minutes (or so);

Add the stock & bring it to a boil, then cook for a further 30 minutes. You can leave the pan covered or boil it uncovered if you like your soup a bit thicker.

Blend the mixture with a stick blender leaving some lumps so that the soup has some texture.

Finally add the beans and heat it up until the beans are warmed through.

Serve whilst piping hot.

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