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Bean and tomato soup
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Vibrant veggies swim in tangy tomato soup for a cozy winter meal.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 4 slices pancetta, chopped
  • 1 leek (white part only), rinsed, finely chopped
  • 1 carrot, finely chopped
  • 20.00 ml finely chopped fresh rosemary leaves
  • 5.60 gm tomato paste
  • 410g canned crushed tomatoes
  • 1.25L (5 cups) chicken style liquid stock
  • 800g canned borlotti beans, drained, rinsed
  • 16 cherry tomatoes on the vine, roasted
Instructions:
  • In a large saucepan, warm the oil over low heat. Add pancetta, leek, carrot, and rosemary. Cook while stirring occasionally for 5 minutes until veggies are soft.
  • Add the tomato paste and cook for another minute. Stir in the crushed tomatoes and stock.
  • Bring the mixture to a boil and let it simmer for 10 minutes. Then, add the borlotti beans and cook for an additional 5 minutes. Allow it to cool slightly, take out 2 cups of the soup, blend until smooth, and combine it back with the rest of the soup in the pan.
  • Divide the mixture into 4 bowls and elegantly place 4 roasted tomatoes on top of each one. Accompany with cheese sticks or grissini for a delightful meal.

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