Tomato soup with beans and spring greens
This tomato soup with beans and spring greens is an easy, healthy, vegan and low-carb soup – perfect for cool spring or summer evenings served with toast, sourdough or cooked pasta, rice, bulgar wheat etc.
Ingredients
Method
- Finely chop the onion, garlic, celery and carrot.
- Heat the oil a medium saucepan and gently sauté the chopped veggies for 5 minutes.
- Meanwhile, chop the red pepper. Add the pieces to the pan, together with the oregano and balsamic vinegar. Sautee for a further 5 minutes.
- Rinse the tomatoes and add to the pan. Add the vegetables stock and enough water to cover the veggies.
- Bring to the boil, cover and simmer over low heat for 20 minutes.
- Meanwhile, finely chop the spring greens, then rinse and drain. Drain the beans too.
- Add the parsley to the soup, then turn off the heat. Using a hand-held blender, whiz the stew until you get a lightly textured, creamy soup. If it’s too thick, add more stock.
- Turn on the heat again under the pan, then add the beans and spring green pieces. Cook for another 8 minutes or so, until the cabbage becomes tender.
- Serve warm, with plenty of ground pepper and a dash of balsamic vinegar.