Butter bean and tomato soup

Butter bean and tomato soup

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This delicious vegetarian tomato soup has added protein from the butter beans. Its easy to make and budget-friendly too.

The ingredient of Butter bean and tomato soup

  1. 1 teaspoon olive oil
  2. 4 celery sticks, trimmed, chopped
  3. 1 brown onion, roughly chopped
  4. 2 garlic cloves, crushed
  5. 1 teaspoon ground cumin
  6. 1 415g can diced tomatoes
  7. 375ml (1 1/2 cups) water
  8. 250ml (1 cup) Massel vegetable liquid stock
  9. 1 300g can butter beans, rinsed, drained
  10. 1/2 cup chopped fresh curly parsley
  11. 1/2 loaf crusty bread, sliced, to serve
  12. Freshly ground black pepper

The instruction how to make Butter bean and tomato soup

  1. Heat oil in a large saucepan over high heat. Add celery, onion, garlic and cumin, and cook, stirring, for 3 minutes or until vegetables are tender crisp.
  2. Add the tomatoes, water and stock to the pan and bring to the boil over high heat. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, for 12 minutes or until the vegetables are tender. Add the butter beans and parsley, and cook, stirring, for 2 minutes or until the beans are warmed through. (See microwave tip.)
  3. Toast the bread slices. Taste and season the soup with pepper and serve with the toasted bread.

Nutritions of Butter bean and tomato soup

calories: 260.271 calories
calories: 3 grams fat
calories: 1 grams saturated fat
calories: 44 grams carbohydrates
calories: 6 grams sugar
calories:
calories: 10 grams protein
calories:
calories: 808.6 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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