Tested till perfect Fresh Tomato and Bean Soup

Fresh Tomato and Bean Soup

Simmering up a whole-supper soup is simple when you have canned vegetable stock and beans in your cupboard. Serve this soup with crusty buns, grilled focaccia or a sprinkle of crunchy croutons.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1 tbsp 1tbspvegetable oil
  • 1 1small oniononions, diced
  • 1 1carrotcarrots, diced
  • 2 2clove garliccloves of garlic, minced
  • 4 cups 4cupsvegetable stock
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)white kidney beanwhite kidney beans, drained and rinsed
  • 2 2plum tomatoplum tomatoes, seeded and diced
  • 1/4 cup 1/4cupchopped fresh basil
  • pinch pepper
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Preparation

In saucepan, heat oil over medium heat; cook onion, carrot and garlic, stirring occasionally, until softened, about 5 minutes. Add stock; bring to boil.

Add beans and tomatoes; cook over medium heat until carrot and tomatoes are tender, about 10 minutes. Stir in basil and pepper.

Additional information :

Substitution: Use canned chickpeas, red kidney beans or mixed beans instead of the white kidney beans.

Nutritional Information PER SERVING: about

cal 181 pro 9g total fat 5g sat. fat 0
carb 27g fibre 9g chol 0mg sodium 952mg

% RDI:

calcium 4 iron 11 vit A 50 vit C 12
folate 25
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