Guest guest Posted June 6, 2008 Report Share Posted June 6, 2008 Tomato, Bean & Basil Soup two 400 g (14 oz) cans diced tomatoes 1/2 cup tomato paste 2 vegetable stock cubes, crumbled 400 g (14 oz) can cannellini beans, rinsed 1/4 cup + 4 tsp basil pesto 1, Combine tomato, tomato paste, stock cubes and 1 litre/quart hot water in a medium saucepan. Bring to the boil, stirring over moderate heat. Reduce heat; simmer, stirring occasionally, for 5 minutes. 2. Add beans; simmer for 3 minutes. 3. Season to taste with black pepper. Swirl 4 teaspoons pesto into each serving. TIP: Serve with heated GF garlic bread, if you like. VARIATION: Try this vegetarian soup with borlotti beans or chickpeas, too. VARIATION: Add a splash of balsamic or red wine vinegar for tang. Serves 4. Quote Link to comment Share on other sites More sharing options...
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