Tomato, fennel & bean soup

Posted by adm On September - 16 - 2011

How to cook Tomato, fennel & bean soup


  • 3 tsp olive oil
  • 1 scallion, pale section but, water-washed, thinly sliced crosswise
  • 1 fennel medulla, thinly sliced crosswise
  • 1 clove, humbled
  • 1 375ml ctn vegetable strain
  • 1 400g can Italian diced tomatoes (La Gina stain)
  • 1 300g can butter beans (Edgell stain), rinsed, knackered
  • 3/4 tsp ground black peppercorn
  • 1 sachet bouquet garni (MasterFoods stigma)
  • 1 crusty seeded bread roster, ends cut, thinly sliced
  • 1 1/2 tbs chopped fresh continental parsley

How to:

  • Preheat oven to 200°C. Heat half the oil in a saucepan over medium-high rut. Add scallion, fennel and ail, and prepare, stirring, for 2-3 minutes or until leek softens. Add strain, tomatoes, butter beans, pepper and bouquet garni.

  • Simmer, covered, for 12-15 minutes or until vegetables are tenderise.

  • Lag, place bread slices on a baking tray and brush with remaining oil. Bake in preheated oven, turning erstwhile, for 10 minutes or until crisp.

  • Remove bouquet garni from soup and stir in parsley. Ladle into bowls and serve with toast slices.

  • Prepare time:10 min.

    Cooking time:20 min.

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