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Italian Bean Soup
My chunky rich Italian bean soup: a quick tomato and vegetable soup with canned white beans to beat that icy autumn weather then!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Calories per serving 223 kcal
Ingredients
- 1 small onion chopped
- 3 large garlic cloves chopped
- 3 large fresh tomatoes chopped
- 1 medium fresh carrot chopped
- 2 tsp tomato paste
- 3 cups chicken or vegetable stock (720 ml)
- 10,5 oz canned white beans (300 g), drained weight
- 2 handfuls fresh basil chopped finely
- 3 tbsp olive oil
- pepper
- salt
Instructions
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Pour a little olive oil in a non-stick pan then and add the chopped onion and garlic.
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Cook over medium heat for 3 minutes until the onion starts to soften. Stir regularly. Add the chopped tomato and carrot to the hot pan.
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Stir the vegetables well and cook for 8 to 10 minutes under a lid over medium-low heat. Stir regularly. Add a little splash of the stock if necessary to prevent the vegetables from burning. Then add the rest of the stock, the tomato paste and the chopped basil. Season with a little pepper and salt to taste.
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Bring the soup to a boil. Then turn the heat very low and simmer for another 3 minutes. Turn the heat off and add the drained white beans. Stir well and check the seasoning again. Add extra pepper or salt to taste if necessary. Divide the tomato and bean soup over large bowls and serve piping hot.