Tomato and basil soup with beans
Background
The simple tomato soup has limitless variations - the most popular version is perhaps the one with added basil. This tomato and basil soup with beans is a super easy version, which can be made with tinned or fresh tomatoes, so it’s suitable all year round. It’s vegan, low-carb, low-cal, gluten-free and filling so it fits in most diets and is a perfect choice for a healthy diet.
Ingredients
- 2 tins of plum tomatoes or 1kg fresh ripe tomatoes
- 1 celery stick
- 1 onion
- 1 carrot
- 2 cloves of garlic
- 1 handful basil leaves
- 1 litre vegetable or chicken tock
- 1 tsp brown sugar
- 1 tin cannellini or haricot beans, drained
Instructions
- Roughly chop the onion, carrot, garlic & celery.
- Heat the oil in a saucepan and gently sauté the chopped vegetables until they're softened, stirring a couple of times. This will take about 10 minutes.
- Add the tinned tomatoes and sugar, if used.(If you’re using fresh tomatoes, wash them, then chop them and add to the vegetables.)
- Add the stock, bring to the boil, then simmer for 20 minutes under cover.
- Add the basil leaves and, using a liquidizer or hand-held blender, process the soup until smooth and silky.
- Drain the beans and add to the soup. Taste and adjust the salt, pepper and sugar, if needed.
- Warm up the soup, if needed.
- Serve with freshly ground pepper, garnished with basil leaves.
Categories
- Meal Type: - Budget - Everyday - Lunch - Quick & Easy - Soup - Supper
- Cuisines: - Italian
- Ingredients: - Beans - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Nut Free - Vegan
- Skill Levels: - Easy
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