Recipe

Chunky bean and tomato soup

Sep 30, 2011 2:00pm
  • 20 mins preparation
  • 55 mins cooking
  • Serves 4
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Ingredients

Chunky bean and tomato soup
  • 4 large truss or roma tomatoes
  • olive oil
  • sea salt and ground black pepper, to season
  • 1 red onion, chopped finely
  • 2 cloves garlic, minced
  • 400 gram can chopped tomatoes
  • 1 teaspoon smoked paprika
  • 400 gram can cannellini beans
  • 400 gram can chickpeas
  • 1 large handful fresh basil, torn
  • 1 small handful fresh flat-leaf parsley, chopped finely
  • 2 handfuls grated parmesan
  • 1 cup water (optional)
  • crusty bread rolls, to serve

Method

Chunky bean and tomato soup
  • 1
    Preheat oven to 180°C (160°C fan-forced). Cut fresh tomatoes in half and place cut-side up on baking tray. Drizzle oil all over. Season and roast in oven for 20 to 25 minutes.
  • 2
    Pour 1 tbsp of oil into saucepan over medium heat. Add chopped onion and saute (gently fry) for 5 minutes.
  • 3
    Add garlic and fry over gentle heat until onion and garlic have softened. Add tinned and roasted tomatoes to mix, stirring to combine. Use potato masher to break down tomatoes.
  • 4
    Add paprika, cannellini beans, chickpeas, basil, parsley and handful of parmesan. If soup mixture is too thick, add 1 cup of water. Season to taste.
  • 5
    Simmer soup for 10 to 15 minutes, then leave to cool. Transfer to airtight container and chill in fridge overnight.
  • 6
    Heat when ready to serve. Sprinkle handful of grated parmesan on top and serve with bread roll.

Notes

Chickpeas make this a low Gl dish helping keep hunger pangs at bay. This soup can be made on Sunday night and taken into work for lunch on Monday and Tuesday. For a change on the second day, fry up a few pieces of chorizo and add to the soup.

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