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Tomato and basil soup with beans

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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Roughly chop the onion, carrot, garlic & celery.
  2. 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.
  3. Add the tinned tomatoes and sugar, if used.(If you’re using fresh tomatoes, wash them, then chop them and add to the vegetables.)
  4. Add the stock, bring to the boil, then simmer for 20 minutes under cover.
  5. Add the basil leaves and, using a liquidizer or hand-held blender, process the soup until smooth and silky.
  6. Drain the beans and add to the soup. Taste and adjust the salt, pepper and sugar, if needed.
  7. Warm up the soup, if needed.
  8. Serve with freshly ground pepper, garnished with basil leaves.