Bean & tomato soup

Posted by adm On August - 20 - 2011

How to cook Bean & tomato soup


  • 1 tbs extra virgin olive oil
  • 4 slices pancetta, shredded
  • 1 scallion (white part sole), rinsed, finely sliced
  • 1 carrot, finely sliced
  • 1 tbs finely chopped fresh rosemary leaves
  • 1 tsp tomato spread
  • 410g canned crushed tomatoes
  • 1.25L (5 cups) chicken strain
  • 800g canned borlotti beans, knackered, rinsed
  • 16 cherry tomatoes on the vine, roasted

How to:

  • Heat the oil in a large saucepan, then add the pancetta, scallion, carrot and rosemary. Cook over low rut, stirring occasionally, for 5 minutes until the vegetables break.

  • Add the tomato paste and cook for a further moment, then stir in the crushed tomatoes and strain.

  • Bring to the boil and simmer for 10 transactions, then add the borlotti beans and cook for a advance 5 proceedings. Cool somewhat, take 2 cups of the soup and puree in a blender. Return to pan and stir with remaining soup.

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

  • Comments are closed.