Tomato & cannellini bean soup

Posted by adm On August - 11 - 2011

How to cook Tomato & cannellini bean soup


  • 5 (approximately 500g) vine-ripened tomatoes
  • 1 tbs olive oil
  • 1 brown onion, halved, coarsely shredded
  • 2 celery sticks, finely sliced
  • 1 carrot, raw, finely shredded
  • 5 slices (astir 100g) prosciutto, coarsely sliced
  • 2 garlic cloves, humiliated
  • 1L (4 cups) chicken strain
  • 250ml (1 cup) weewee
  • 1/4 (most 500g) savoy dough, hard core removed, coarsely shredded
  • 1 x 400g can cannellini beans, rinsed, knackered
  • 1/4 cup coarsely chopped fresh continental parsley
  • 30g (1/3 cup) coarsely grated parmesan
  • Crusty clams, to help

How to:

  • Cut a small cross in the base of each tomato. Place tomatoes in a heatproof bowl and cover with boiling weewee. Set aside for 5 minutes to lift tegument. Drainpipe. Use your fingers to remove the tegument. Cut tomatoes in one-half. Remove and discard seeds. Coarsely chop the figure.

  • Heat the oil in a large saucepan over medium rut. Add the onion, celery, carrot, prosciutto and garlic and cook for 5 minutes or until onion is subdued. Add the strain, weewee, cabbage and tomato and bring to the churn. Reduce heat to low and simmer, covered, for 30 minutes or until vegetables are subdued.

  • Add the beans and cook for 2 minutes or until heated through. Season with salt and peppercorn. Ladle the soup into serving bowls. Top with parsley and parmesan and serve with bread.

  • Prepare time:20 min.

    Cooking time:40 min.

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