Bean and tomato soup

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How to make Bean and tomato soup

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:25
  • Total Time : 0:35

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 4 slices pancetta, chopped
  • 1 leek (white part only), rinsed, finely chopped
  • 1 carrot, finely chopped
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 teaspoon tomato paste
  • 410g canned crushed tomatoes
  • 1.25L (5 cups) Massel chicken style liquid stock
  • 800g canned borlotti beans, drained, rinsed
  • 16 cherry tomatoes on the vine, roasted

Method

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

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