Tuscan Bean Soup
Serves: 4
Ready in: 30 to 60 mins
Tuscan Bean Soup
Ingredients
- 2 tbsp Good Oil Mild & Light
- 1 small red onion, finely chopped
- 1 fat garlic clove, crushed or finely chopped
- 1 carrot, peeled and diced
- 2 celery sticks, chopped
- 400g can chopped tomatoes
- 400g can of mixed beans, drained and rinsed
- 1 tbsp sun-dried tomato paste
- 600ml well flavoured vegetable stock
- 2 sprigs fresh thyme
- salt and freshly ground black pepper
- fresh green vegetarian pesto, to serve
Method
-
1
Heat the Good Oil in a large non-stick saucepan and sauté the onion for about five minutes or until soft. Stir in the garlic, carrot, celery and continue to cook for a further five minutes. Add the tomatoes, tomato paste, stock and seasoning. Bring to the boil, then reduce the heat to a simmer, cover and cook, stirring occasionally, for 20-30 minutes or until the vegetables are soft.
-
2
Place half of the vegetable mixture into a food processor and blend until smooth, then return to the pan. Add the beans, and simmer for a further 10 minutes or until the beans have been heated through. Spoon into bowl and garnish with a spoonful of fresh pesto.
-
PER SERVING: 10 FAT (Excluding extras)
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Tuscan Bean Soup was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 2 tbsp Good Oil Mild & Light
- 1 small red onion, finely chopped
- 1 fat garlic clove, crushed or finely chopped
- 1 carrot, peeled and diced
- 2 celery sticks, chopped
- 400g can chopped tomatoes
- 400g can of mixed beans, drained and rinsed
- 1 tbsp sun-dried tomato paste
- 600ml well flavoured vegetable stock
- 2 sprigs fresh thyme
- salt and freshly ground black pepper
- fresh green vegetarian pesto, to serve
-
1
Heat the Good Oil in a large non-stick saucepan and sauté the onion for about five minutes or until soft. Stir in the garlic, carrot, celery and continue to cook for a further five minutes. Add the tomatoes, tomato paste, stock and seasoning. Bring to the boil, then reduce the heat to a simmer, cover and cook, stirring occasionally, for 20-30 minutes or until the vegetables are soft.
-
2
Place half of the vegetable mixture into a food processor and blend until smooth, then return to the pan. Add the beans, and simmer for a further 10 minutes or until the beans have been heated through. Spoon into bowl and garnish with a spoonful of fresh pesto.
PER SERVING: 10 FAT (Excluding extras)
Tuscan Bean Soup was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
