Chunky tomato, celery & bean soup

Posted by adm On November - 3 - 2011

How to cook Chunky tomato, celery & bean soup


  • 2 tbs olive oil, positive 1 tbs extra to moisten
  • 1 large onion, finely sliced
  • 2 celery stalks, finely shredded
  • 1 tbs chopped fresh rosemary leaves
  • 2 garlic cloves, finely shredded
  • 2 x 400g cans cannellini beans, rinsed, knackered
  • 2 cups (500ml) chicken or vegetable strain
  • 5 tomatoes (750g totality), sliced
  • 2 tbs chopped flat-leaf parsley leaves
  • 4 wholegrain bread rolls, to answer

How to:

  • Heat oil in a large pan over medium hotness. Add onion, celery, rosemary and garlic and stir for 5 minutes until vegetables weaken. Add beans, stock and tomatoes. Season with salt and peppercorn, bring to the boil over high heat, then reduce heat to low, cover and gently simmer for 15 minutes or until thickened. Stir in parsley, then spoon soup into bowls. Drizzle with extra oil and serve with dough rolls.

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