Butter Bean & Tomato Soup

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Butter Bean & Tomato Soup

 

 

1 tsp olive oil

4 celery sticks, trimmed, chopped

1 brown (yellow) onion, roughly chopped

2 garlic cloves, crushed

1 tsp ground cumin

one 415 g (14 1/2 oz) can diced tomatoes

1 1/2 cups water

250 ml (1 cup) vegetable stock

one 300 g (10 1/2 oz) can butter beans, rinsed, drained

1/2 cup chopped fresh curly parsley

1/2 loaf crusty GF bread, sliced, to serve

freshly ground black pepper

 

 

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.

 

 

MICROWAVE TIP: Place the oil, celery, onion, garlic and cumin in a

heatproof microwave-safe bowl. Cook, uncovered, on High/800watts/100%,

stirring every minute, for 1-2 minutes or until tender. Add the

tomatoes, water and stock. Cover and cook on High/800watts/100% for 6

to 8 minutes or until the vegetables are tender. Add the beans and

parsley, cover and cook on High/800watts/100% for 1 to 2 minutes or

until beans are warmed through.

 

 

Serves 4.