Chunky tomato, celery and bean soup

Cooking Soups Chunky tomato, celery and bean soup

Healthy, hearty, easy and delicious -- what more could you want in a soup

Lables: High fibre Low kilojoule Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Heat oil in a large pan over medium heat. Add onion, celery, rosemary and garlic and stir for 5 minutes until vegetables soften. Add beans, stock and tomatoes. Season with salt and pepper, bring to the boil over high heat, then reduce heat to low, cover and gently simmer for 15 minutes or until thickened. Stir in parsley, then spoon soup into bowls. Drizzle with extra oil and serve with bread rolls.

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2 tbsp olive oil, plus 1 tbsp extra to drizzle
1 large onion, finely chopped
2 celery stalks, finely chopped
1 tbsp chopped fresh rosemary leaves
2 garlic cloves, finely chopped
2 x 400g cans cannellini beans, rinsed, drained
2 cups chicken stock or vegetable stock
5 tomatoes , chopped
2 tbsp chopped flat-leaf parsley leaves
4 wholegrain bread rolls, to serve

Adv

Autors
Preparation time
25
Cooking time
30
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Soups
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