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Tomato and sweet potato soup with beans

This tomato and sweet potato soup with beans is a lovely soup all year round. In the winter months you can make it with Passata, during the summer use fresh, ripe tomatoes, if possible (about 500g). Serve it with crusty, wholesome bread!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 2 celery
  • 1 large carrot
  • 1 tsp dried oregano or Italian mixed herbs
  • 3 medium sweet potatoes
  • 2 Tbsp tomato purée
  • 500 ml passata
  • 500 ml vegetable stock
  • 1 handful fresh coriander or parsley leaves
  • 1 tin of Cannellini beans

Method
 

  1. Peel then finely chop the garlic and onion.
  2. Peel and dice the sweet potatoes and carrots. Chop the celery too.
  3. Heat some oil in large pot then gently sauté the onion, celery, garlic and carrots for 5 minutes.
  4. Add the spices and tomato purée, then stir for a minute.
  5. Add the passata and stock.
  6. Bring the boil and simmer for 20 minutes.
  7. Turn off the heat and add the fresh herbs.
  8. Using a hand-held blender, whiz the soup until it’s smooth and silky.
  9. Add the drained beans and reheat, then serve.