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.