​Roast Vegetable, Cannellini, Beans and Tomato Soup

 

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Ingredients: Serves 4 people and it is 3 of your 5 a day per person

2 x 380g box of organic cannellini drained

2 x 390g box of chopped tomatoes

½ a large or 1 medium onion diced

1 x large courgette cut into chunks

2 x carrots peeled cut into chunks

1 x green pepper cut into chunks

1 x yellow pepper cut into chunks

4 x garlic clove peeled and cut in half

1 tsp cumin

1 tsp mixed herbs

1 tsp smoked paprika

1 tsp paprika

6 sprays of olive oil

1 x 1 litre boiling hot water

1 x litre boiling hot water mixed with Kallo very low salt vegetable stock (gluten free)

½ x chilli diced

3 x handfuls of basil chopped up finely

1 tbsp olive oil

Good pinch of cracked black pepper

Method

1 Place the yellow and green peppers, carrots, courgette and garlic, smoked paprika, cumin and mixed herbs in a bowl, with 6 sprays of olive oil and mix.

2 Then tip the contents out the bowl onto and baking tray and place the baking tray into a pre-heated oven 200c/400f/gas 6 for 15 minutes. When cooked remove from the oven and set aside.

3 Add the tbsp of olive oil to a large heated saucepan on a medium heat then add the onions and chilli and stir.

4 Then add the paprika and stir and cook for about 1-2 minutes.

5 Then add the roasted vegetables and the cannellini beans and stir.

6 Add in the chopped tomatoes and stir, then add in the water with vegetable stock and the water, stir and bring to a boil on a high heat.

7 When it has started a rolling boil, stir and turn down to a low heat, leave the lid half off for 10 minutes occasionally stirring.

8 After 10 minutes add the cracked black pepper and the fresh basil, stir and place the lid half off again. And leave for about 15-20 minute stirring regularly.

9 Stir and serve into bowls and leave to stand for 2 minutes.

10 After 2 minutes enjoy.

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