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Tomato Basil and Bean Soup


Serves 6


Do you sometimes have days where all you feel like is bowl of soup for your lunch or dinner? I definitely do, but especially because I know it really can be a balanced bowl of goodness  filled with veggies and protein and packed full of vitamins and antioxidants. So leave the tinned soups on the supermarket shelves and make yourself a delicious bowl of yum!



Method:


  1. Heat a teaspoon of olive oil in a frying pan on medium heat.
  2. Sauté the onions for 4 minutes until soft.
  3. Add the tomato puree, black pepper, turmeric, oregano and garlic and stir in for one minute.
  4. Add the carrots and celery and allow to soften for 4 minutes.
  5. Bring a large pan to a boil with the vegetable stock, tomato passata, apple cider vinegar and Worcestershire sauce.
  6. Once boiling reduce the heat and allow to simmer.
  7. Add the onions, carrots and celery along with the fresh basil to the stock, stir in and leave to simmer for 10 minutes.
  8. With a hand held emersion blender blitz the soup until smooth.
  9. Add the beans and salt and stir in.
  10. Allow to simmer for another 15 minutes and then serve.


You will need:


1 diced red onion

3 carrots, peeled and chopped

3 sliced celery sticks

2 minced cloves of garlic

15 torn leaves of fresh basil

3 cups of cooked white beans, drained and rinsed

2 cups of tomato passata/frito

¼ cup of apple cider vinegar

2 tablespoons of Worcestershire sauce

1 tablespoon of tomato puree

1 tablespoon of dried oregano

½ teaspoon of salt

½ teaspoon of black pepper

½ teaspoon of turmeric

1 litre of vegetable stock

Olive oil for frying


Tomato Basil and Bean Soup