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.
Servings: 4
Ingredients:
| Nutritional Info | |
| PER SERVING: about | - |
| cal | 181 |
| pro | 9 g |
| total fat | 5 g |
| sat. fat | trace |
| carb | 27 g |
| fibre | 9 g |
| chol | 0 mg |
| sodium | 952 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 11% |
| vit A | 50% |
| vit C | 12% |
| folate | 25% |
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1 tbsp (15 mL) vegetable oil
1 small onion, diced
1 carrot, diced
2 cloves garlic, minced
4 cups (1 L) vegetable stock
1 can (19 oz/540 mL) white kidney beans, drained and rinsed
2 plum_tomatoes, seeded and diced
1/4 cup (50 mL) chopped fresh basil (or 2 tsp/10 mL dried)
Pinch pepper
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.
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