Bean and tomato soup

Super-healthy vegetables bathe in a bowl of tangy tomato soup in this easy winter warmer.

Recipe «Bean and tomato soup» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp extra virgin olive oil, 4 slices Primo Gourmet Selection Pancetta, chopped, 1 leek , rinsed, finely chopped, 1 carrot, finely chopped, 1 tbsp finely chopped fresh rosemary leaves , 1 tsp tomato paste, 410g canned crushed tomatoes, 1.25L chicken stock , 800g canned borlotti beans, drained, rinsed, 16 cherry tomatoes on the vine, roasted.

Ingredients:

• 1 tbsp extra virgin olive oil 
• 4 slices Primo Gourmet Selection Pancetta, chopped 
• 1 leek , rinsed, finely chopped 
• 1 carrot, finely chopped 
• 1 tbsp finely chopped fresh rosemary leaves 
• 1 tsp tomato paste 
• 410g canned crushed tomatoes 
• 1.25L chicken stock 
• 800g canned borlotti beans, drained, rinsed 
• 16 cherry tomatoes on the vine, roasted 

Instructions

1. 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.
2. Add the tomato paste and cook for a further minute, then stir in the crushed tomatoes and stock.
3. 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.
4. Ladle into 4 bowls and sit 4 roasted tomatoes in each. Serve with cheese sticks or grissini.