Tomato Soup with White Beans
Tomato Soup with White Beans
Cooking tomatoes with olive oil increases the bioavailability of lycopene, making it easier for the body to absorb and utilise.
Servings
3
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 large carrot, diced
- 3 cloves garlic, minced
- 1 celery stick, finely chopped
- 2 tins plum tomatoes
- 2 cups vegetable stock
- ½ tsp thyme
- 1 tsp coconut sugar
- 1¼ cup tinned cannellini beans
- plus extra, rinsed & drained
- Pinch sea salt & black pepper
- 2 thick slices sourdough, cut into squares
- Pinch Italian herbs
- Pesto
- Cannellini beans
- Shaved parmesan
Method
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Spray sourdough squares with olive oil and season with sea salt and Italian herbs.
- Bake for 10 mins, toss and bake for a further 5 mins or until golden
- In a large saucepan over medium-high heat, add olive oil and sauté onions until soft and translucent.
- Add carrots, garlic and celery.
- Add tomatoes, stock, thyme and beans. Bring to the boil and then let simmer for 15 mins with the lid on.
- Remove from the heat and blend into a smooth, thick consistency.
- Serve topped with a spoonful of pesto, cannellini beans, shaved parmesan and croutons.
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