Bean and tomato soup

Super-healthy vegetables bathe in a bowl of tangy tomato soup in this easy winter warmer.

The ingredient of Bean and tomato soup

1. 1 tablespoon extra virgin olive oil
2. 4 slices pancetta, chopped
3. 1 leek (white part only), rinsed, finely chopped
4. 1 carrot, finely chopped
5. 1 tablespoon finely chopped fresh rosemary leaves
6. 1 teaspoon tomato paste
7. 410g canned crushed tomatoes
8. 1.25L (5 cups) Massel chicken style liquid stock
9. 800g canned borlotti beans, drained, rinsed
10. 16 cherry tomatoes on the vine, roasted

The instruction how to make Bean and tomato soup

1. Heat the oil in a large saucepan, then add the pancetta, leek, carrot and rosemary. Cook over low heat, stirring occasionally, for 5 minutes until the vegetables soften.
2. Add the tomato paste and cook for a further minute, then stir in the crushed tomatoes and stock.
3. Bring to the boil and simmer for 10 minutes, then add the borlotti beans and cook for a further 5 minutes. Cool slightly, remove 2 cups of the soup and puree in a blender. Return to pan and stir with remaining soup.
4. Ladle into 4 bowls and sit 4 roasted tomatoes in each. Serve with cheese sticks or grissini.

Nutritions of Bean and tomato soup

calories: 285.605 calories
fatContent: 8 grams fat
saturatedFatContent: 2 grams saturated fat
carbohydrateContent: 35 grams carbohydrates
sugarContent: 8 grams sugar
fibreContent:
proteinContent: 14 grams protein
cholesterolContent:
sodiumContent: 1940.79 milligrams sodium