Name: Tomato & borlotti bean soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 brown onion, coarsely chopped; 2 celery sticks, ends trimmed, thinly sliced; 1 carrot, peeled, finely chopped; 2 garlic cloves, crushed; 1 x 400g can diced Italian tomatoes; 1L (4 cups) vegetable liquid stock; 1 x 400g can borlotti beans, rinsed, drained; 82.50 ml chopped fresh continental parsley; 4 wholegrain bread rolls, to serve

Tomato & borlotti bean soup

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

One-pot meal with fresh veggies and pantry staples.

Ingredients:

18.20 gm olive oil
1 brown onion, coarsely chopped
2 celery sticks, ends trimmed, thinly sliced
1 carrot, peeled, finely chopped
2 garlic cloves, crushed
1 x 400g can diced Italian tomatoes
1L (4 cups) vegetable liquid stock
1 x 400g can borlotti beans, rinsed, drained
82.50 ml chopped fresh continental parsley
4 wholegrain bread rolls, to serve

Instructions:

In a large saucepan over medium-low heat, warm the oil until shimmering. Sauté the onion, celery, and carrot for 7 minutes until the onion is tender. Stir in the garlic and cook for 1 minute until fragrant.
Combine the tomato and stock in a pot, bring to a boil over high heat, then reduce to medium and simmer, partially covered, for 10 minutes. Add the beans and cook for 2 minutes until heated through. Season with salt and pepper to taste.
Divide the soup into serving bowls, sprinkle with fresh parsley, and serve with warm bread rolls.

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