Tomato & borlotti bean soup

Fresh vegies and simple pantry staples come together in this one-pot meal

Recipe «Tomato & borlotti bean soup» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 1 brown onion, coarsely chopped, 2 celery sticks, ends trimmed, thinly sliced, 1 carrot, peeled, finely chopped, 2 garlic cloves, crushed , 1 x 400g can diced Italian tomatoes, 1L vegetable stock, 1 x 400g can borlotti beans, rinsed, drained , 1/3 cup chopped fresh continental parsley, 4 wholegrain bread rolls, to serve.

Ingredients:

• 1 tbsp olive oil 
• 1 brown onion, coarsely chopped 
• 2 celery sticks, ends trimmed, thinly sliced 
• 1 carrot, peeled, finely chopped 
• 2 garlic cloves, crushed 
• 1 x 400g can diced Italian tomatoes 
• 1L vegetable stock 
• 1 x 400g can borlotti beans, rinsed, drained 
• 1/3 cup chopped fresh continental parsley 
• 4 wholegrain bread rolls, to serve 

Instructions

1. Heat the oil in a large saucepan over medium-low heat. Add the onion, celery and carrot and cook, stirring occasionally, for 7 minutes or until the onion is soft. Add the garlic and cook, stirring, for 1 minute or until aromatic.
2. Add the tomato and stock and bring to the boil over high heat. Reduce the heat to medium and simmer, partially covered, for 10 minutes. Stir in the beans and cook for 2 minutes or until heated through. Season with salt and pepper.
3. Ladle the soup among serving bowls. Sprinkle with parsley and serve immediately with the bread rolls.