Quick Entrees

Bean and tomato soup

Name: Bean and tomato soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon extra virgin olive oil; 4 slices pancetta, chopped; 1 leek (white part only), rinsed, finely chopped; 1 carrot, finely chopped; 1 tablespoon finely chopped fresh rosemary leaves; 1 teaspoon tomato paste; 410g canned crushed tomatoes; 1.25L (5 cups) chicken stock; 800g canned borlotti beans, drained, rinsed; 16 cherry tomatoes on the vine, roasted

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25m

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Super-healthy vegetables bathe in a bowl of tangy tomato soup in this easy winter warmer.

1 tablespoon extra virgin olive oil
4 slices pancetta, chopped
1 leek (white part only), rinsed, finely chopped
1 carrot, finely chopped
1 tablespoon finely chopped fresh rosemary leaves
1 teaspoon tomato paste
410g canned crushed tomatoes
1.25L (5 cups) chicken stock
800g canned borlotti beans, drained, rinsed
16 cherry tomatoes on the vine, roasted

Method

1.

Heat the oil in a large saucepan, then add the pancetta, leek, carrot and rosemary. Cook over low heat, stirring occasionally, for 5 minutes until the vegetables soften.
2.

Add the tomato paste and cook for a further minute, then stir in the crushed tomatoes and stock.
3.

Bring to the boil and simmer for 10 minutes, then add the borlotti beans and cook for a further 5 minutes. Cool slightly, remove 2 cups of the soup and puree in a blender. Return to pan and stir with remaining soup.
4.

Ladle into 4 bowls and sit 4 roasted tomatoes in each. Serve with cheese sticks or grissini.