Tomato and White Bean Soup

2 Aug

This is such a lovely soup. Tangy iron-rich tomatoes with almost sweet, velvety white beans to give it an extra special dimension. Great in the summer when there are plenty of tomatoes in the garden or market and particularly good if you grown your own shelling beans.

  • 1 onion
  • 2 cloves garlic
  • 500g tomato pulp (peeled and chopped)
  • 200g fresh white beans or 100g dry (steeped and boiled til soft)
  • 1 litre stock or bean liquor
  • 1-3 bay leaf
  • sea salt and black pepper to taste
  • Fresh Herbs such as: thym, parsley, rosemary or oregano

Fry the onion in a little olive oil with a dash of salt until soft then add the garlic and when it is aromatic add the tomatoes, stock and bayleaf . Season well and cook for 30 minutes or so. At this point you can liquidise the tomato soup, or pass it through a sieve for a smooth soup, if you like it with a bit of texture leave it as it is and add the beans and fresh herbs. Cook for a further 10-15 minutes until the beans are tender and serve scattered with a few more herbs.

TIP This soup is also a great storecupbaord staple using dried beans and bottled tomatoes.

Variation you can also use green beans, the long French types or runner beans cut into short lengths.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: