Tomato & Bean Soup

This is such a lovely hearty soup, that almost verges on being a vegetable stew.  We eat this most weeks throughout the year.  It warms you up in the winter, and is somehow refreshing in the summer months.  You can add some croutons if you like, which gives a lovely crunch.

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Ingredients

Olive oil, for frying

1 Large onion, chopped

1 Large carrot diced small

2 Sticks celery, diced small

2 garlic cloves, crushed

1 Tin of cannellini beans

1 x 400g can of good quality chopped tomatoes

Good pinch of sugar

4 Leaves of Cavolo Nero cut into thick shreds

Good handful of Parmesan Cheese

400ml of Vegetable stock

Pinch of dried chilli flakes

Salt and pepper

Fry off the onion, carrot and celery for 5 minutes gently in a little olive oil.   Then add the garlic cloves, tomatoes and simmer for a further five minutes.  Then add a generous pinch of sugar (this helps to stop the tomatoes tasting too sharp) then add the chilli flakes, cannellini beans, parmesan, cavolo nero, vegetable stock, plus seasoning of salt and pepper. If I have a rind of parmesan then I will add that too, making sure that I remove it before serving.  Gently cook for around 20 minutes or so with a lid, until the carrot is tender.  If you need more stock then just add it.  Taste for seasoning.  Then serve.

 

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Tomato Soup

This went down a storm in my cookery demo this morning, and is a favourite soup in our house.  Quick to make and utterly delicious as well as not costing you much, so you cannot go wrong.  Always try to buy premium canned tomatoes where possible.  You can also substitute a couple of items should you wish.

 

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Ingredients

1 Can of tomatoes ( I use a real good quality brand)
Glug of olive oil
1 Onion finely chopped
1 Garlic clove crushed
Ground Black Pepper
1 tsp Sugar
400 mls of vegetable or chicken stock
200 mls of milk
Handful of fresh basil leaves
(Optional) Good dollop of creme fraiche or a swirl of cream

In a medium saucepan add the olive oil, onion and garlic and sweat gently until the onions go translucent looking. Add the tomatoes, sugar, stock and pepper then cook gently with a lid on for ten minutes. Then add the milk and basil leaves and continue to simmer for five minutes. Then use a food processor or hand blender and whizz until you have the consistency you like. If too thick for you, just add a little hot water from your kettle to loosen it. You can also put it through a sieve to get an extra silky smooth soup. Eat this as it is, or add some creme fraiche or cream.