23 February, 2020
White bean and tomato soup
A lovely soup for a cold evening (and we have plenty of these now…). And vegan (unless you add the cream of course).
White bean and tomato soup
February 23, 2020
Category
Appetisers
Low-carb
Main Dish
Soup
Vegan
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Ingredients
- 1 onion
- 1 clove garlic
- 2 carrots. chopped
- 4 tomatoes
- 150g fresh spinach leaves
- 1 can white beans
- olive oil
- sour cream (optional)
- 1 liter vegetable stock
Instructions
- Chop the onion and garlic finely.
- Heat a medium-size pot and add 2 table spoons olive oil.
- Add onions and garlic and cook on low heat until they become translucent.
- Add carrots and cook for around 5 minutes.
- Place the tomatoes in a large bowl and pour hot water over them. After a few minutes take them out, take off the skin and chop them up. Add to the pot.
- Cook for a few minutes, then add the stock and cook for another 20-30 minutes.
- Add the beans and wait until the soup is boiled.
- Finally add the spinach (if you are using big leaves, then chop them up first) and after 2-3 minutes it should be cooked and the soup ready to be served.
- You can add a few more table spoons of olive oil to make it more nutritious.
- Serve with a blob of sour cream (optionally).
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