Slow Roast Tomato Soup with Black Bean and Kidney Bean Dumplings
Serves: 2
Cost CuttingEco FriendlyFreezes Well
This satisfying soup is spot on for the summer months
Ingredients:
1 carton of New Covent Garden Soup Co’s Slow Roast Tomato Soup100g tinned kidney beans, drained and rinsed under cold water
100g tinned black beans, drained and rinsed under cold water
1/2 small red onion, finely chopped
1 garlic clove, finely crushed
Half a free-range egg, beaten
1 tsp ground cumin
1 tbsp plain flour
Handful of basil leaves and stalks, finely chopped, plus a few extra to garnish
1 tbsp olive oil
method:
- Pour the soup into a pan and leave to warm gently on the barbecue.
- Leaving a little olive oil, flour and fresh basil to one side for finishing the dumplings and garnishing the soup, add the remaining ingredients to a food processor and blend until smooth. Alternatively, mash the beans with a potato masher until smooth and stir in the remaining ingredients.
- Dust your hands with flour and shape a teaspoon-sized amount of mixture into a ball. Repeat this until all the mixture has been used.
- Drizzle the balls with olive oil and place on the barbecue, grilling for approximately 8 minutes, turning occasionally, until a firm skin has formed and the bean dumplings are a light golden colour.
- When the soup is hot, pour it into two bowls and place the bean dumplings on top. To garnish, sprinkle with a few chopped basil leaves .
