Fresh Tomato and Bean Soup

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Fresh Tomato and Bean Soup

 

Recipe By :The Vegan Cookbook - Nicola Graimes

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 pounds ripe plum tomatoes

2 tablespoons olive oil

10 ounces onions -- roughly chopped

2 garlic cloves -- crushed

3 3/4 cups vegetable stock

2 tablespoons sun-dried tomato paste

2 teaspoons paprika

1 tablespoon cornstarch

1 15 oz can cannellini beans -- rinsed and drained

2 tablespoons chopped cilantro

salt and freshly ground black pepper

olive ciabatta, to serve

 

First, peel the tomatoes. Using a sharp knife, make a small cross in each one

and place in a bowl. Pour in boiling water to cover and let stand 30 - 60

seconds.

 

Drain the tomatoes and peel off the skins. Quarter them and then cut each piece

in half again.

 

Heat the oil in a large saucepan and cook the onions and garlic for 3 minutes,

until soft.

 

Add the tomatoes to the onions, with the stock, sun-dried tomato paste, and

paprika. Season with a little salt and pepper. Bring to a boil and simmer for

10 minutes.

 

Mix the cornstarch to a paste with 2 tablespoons water. Stir the beans into the

soup with the cornstarch paste. Cook for another 5 minutes. Adjust the

seasoning and stir in the chopped cilantro just before serving.

 

Description:

" A rich chunky soup, with beans and cilantro. Serve with olive

ciabatta. "

 

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Per Serving (excluding unknown items): 626 Calories; 13g Fat (17.5% calories

from fat); 31g Protein; 106g Carbohydrate; 21g Dietary Fiber; 2mg Cholesterol;

1544mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2

1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0