Super-healthy vegetables bathe in a bowl of tangy tomato soup in this easy winter warmer.
- Heat the oil in a large saucepan, then add the pancetta, leek, carrot and rosemary. Cook over low heat, stirring occasionally, for 5 minutes until the vegetables soften.
- Add the tomato paste and cook for a further minute, then stir in the crushed tomatoes and stock.
- Bring to the boil and simmer for 10 minutes, then add the borlotti beans and cook for a further 5 minutes. Cool slightly, remove 2 cups of the soup and puree in a blender. Return to pan and stir with remaining soup.
- Ladle into 4 bowls and sit 4 roasted tomatoes in each. Serve with cheese sticks or grissini.
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Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set