Recipe Tomato Bean Soup

Cover and simmer for 1 1 4 hours or until the beans are tender. Creamy and bright with robust tomatoes and just the right amount of fennel chile and smoked paprika this tomato and white bean soup tastes delicious and is a breeze to make. In a large saucepan saute onion and carrots in butter for 5 minutes.

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Bring to a boil then partly cover reduce heat and let simmer until thickened and.

Recipe tomato bean soup. Add tomato with stock only add 1 4 cup of beans to thicken soup then simmer for 10 minutes with lid off before pureeing. Stir in the broth beans and garlic. Boil for 2 minutes.

Stir in the spinach and simmer uncovered until wilted about 3 minutes. Add water to cover by 2 in. Stir in the tomatoes and continue to simmer covered for another 15 minutes until the white beans are tender.

Cover and simmer for 20 minutes or until vegetables are tender. If you like your tomato soup smooth you can blend the soup after this point. Stir in the chopped tomatoes stir more until tomatoes are soft.

Add the white beans and their liquid crushed tomatoes stock or water and season with salt and pepper. Skip the tomato paste but still use wine if you can great for flavour. Cover and simmer 5 minutes longer.

Return beans to dutch oven. Add broth water and bay leaves. Bring to the boil cover then simmer for 25 mins.

Serve the soup in warm bowls topped with a swirl of soured cream and accompanied with chunks of bread. Add the onion celery garlic mixed herbs and chilli and cook over a medium heat for 5 mins. Stir in vinegar and tomatoes scraping up browned bits.

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