Recipes Tomato & cannellini bean soup

Recipes Tomato & cannellini bean soup

Recipes Tomato & cannellini bean soup

Recipes Tomato & cannellini bean soup Meal up a hearty bowl of tomato and bean soup to warm upward from inside. Tomato & cannellini bean soup

Ingredients

  • 5 (about 500g) vine-ripened tomatoes
  • 1 tablespoon olive oil
  • 1 brown onion, halved, coarsely chopped
  • 2 celery sticks, finely cut
  • 1 carrot, peeled, finely chopped
  • 5 slices (about 100g) prosciutto, coarsely chopped
  • 2 garlic cloves, crushed
  • 1L (4 cups) Massel poultry style liquid stock
  • 250ml (1 cup) water
  • 0.25 (about 500g) savoy cabbage, hard core removed, coarsely chopped
  • 1 x 400g can cannellini beans, rinsed, drained
  • 0.25 cup coarsely chopped refreshing continental parsley
  • 30g (1/3 cup) coarsely grated parmesan
  • Crusty breads, to function

Method

  • Step 1 Slice a small cross in the foundation of each tomato. Place tomato vegetables in a heatproof bowl and protect with cooking water. Set aside regarding 5 minutes to lift skin. Empty. Use your fingers to remove the pores and skin. Cut tomatoes in half. Remove and throw away seeds. Coarsely cut the flesh.
  • Step 2 Warmth the oil in a large saucepan over medium warmth. Add the onion, celery, carrot, prosciutto and garlic and cook for 5 minutes or until onion is smooth. Add the stock, water, cabbage and tomato and provide for the boil. Reduce heat to lower and simmer, covered, for 30 moments or until vegetables are soft.
  • Step 3 Add the beans and cook for 2 minutes or until heated through. Time of year with salt and pepper. Ladle the soup into providing bowls. Top with parsley and parmesan and serve with bread.