Creamy white beans simmered with tomatoes, garlic and herbs. A hearty, low-calorie Mediterranean soup that’s pure comfort in a bowl.
Ingredients:
– 500g dried white beans (or 3 cans, drained)
– 400g canned crushed tomatoes
– 1 large onion, diced
– 3 garlic cloves, minced
– 2 carrots, diced
– 3 tbsp extra virgin olive oil
– 1 tsp dried oregano
– 1/2 tsp smoked paprika
– 1.2L vegetable broth
– Salt and black pepper to taste
– Fresh parsley, chopped
– Crusty bread, to serve
Instructions:
1. If using dried beans, soak overnight and cook until tender; drain. (Skip if using canned.)
2. Heat olive oil in a large pot over medium heat. Saute onion and carrots 6 minutes until soft.
3. Add garlic, oregano and paprika; cook 1 minute until fragrant.
4. Stir in crushed tomatoes and vegetable broth. Add the beans, season with salt and pepper.
5. Simmer 25 minutes, mashing a few beans with a spoon to thicken the soup.
6. Garnish with parsley and serve hot with crusty bread.
Prep time: 15 min | Cook time: 35 min | Servings: 6 | Calories: ~280 per serving
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