Tomato & cannellini bean soup

Dish up a hearty bowl of tomato and bean soup to warm up from the inside.

Recipe «Tomato & cannellini bean soup» presented in category Recipes / Soups, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author sheff would need: 5 vine-ripened tomatoes, 1 tbsp olive oil, 1 brown onion, halved, coarsely chopped, 2 celery sticks, finely chopped, 1 carrot, peeled, finely chopped , 5 slices prosciutto, coarsely chopped, 2 garlic cloves, crushed, 1L chicken stock , 250ml water, 1/4 savoy cabbage, hard core removed, coarsely chopped, 1 x 400g can cannellini beans, rinsed, drained, 1/4 cup coarsely chopped fresh continental parsley, 30g coarsely grated parmesan, Crusty bread, to serve.

Ingredients:

• 5 vine-ripened tomatoes 
• 1 tbsp olive oil 
• 1 brown onion, halved, coarsely chopped 
• 2 celery sticks, finely chopped 
• 1 carrot, peeled, finely chopped 
• 5 slices prosciutto, coarsely chopped 
• 2 garlic cloves, crushed 
• 1L chicken stock 
• 250ml water 
• 1/4 savoy cabbage, hard core removed, coarsely chopped 
• 1 x 400g can cannellini beans, rinsed, drained 
• 1/4 cup coarsely chopped fresh continental parsley 
• 30g coarsely grated parmesan 
• Crusty bread, to serve 

Instructions

1. Cut a small cross in the base of each tomato. Place tomatoes in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to lift skin. Drain. Use your fingers to remove the skin. Cut tomatoes in half. Remove and discard seeds. Coarsely chop the flesh.
2. Heat the oil in a large saucepan over medium heat. Add the onion, celery, carrot, prosciutto and garlic and cook for 5 minutes or until onion is soft. Add the stock, water, cabbage and tomato and bring to the boil. Reduce heat to low and simmer, covered, for 30 minutes or until vegetables are soft.
3. Add the beans and cook for 2 minutes or until heated through. Season with salt and pepper. Ladle the soup into serving bowls. Top with parsley and parmesan and serve with bread.