Tomato & Bean Soup
Introduction
Serves: 4
Ingredients
2 medium onions, peeled and finely chopped
2 medium carrots, peeled and chopped
1 large floury potato, such as agria, peeled and diced
2 fresh bay leaves
1 Tbsp thyme leaves
1 Tbsp chopped rosemary
¼ tsp sweet paprika
1 tsp salt
400g (14 oz) can Italian-style chopped tomatoes
1 Tbsp tomato concentrate, (UK, tomato purée)
5 cups water or light, unsalted stock
120g (4 oz) baby spinach leaves
400g (14 oz) can cannellini beans, rinsed and drained
Freshly ground black pepper
Freshly grated parmesan cheese
1 Tbsp chopped Italian parsley
Roasted Garlic & Olive Croutes, or crusty bread, for serving
Method
1 Put olive oil in a soup pot and set over a low to medium heat. Add onions, cover with a lid and cook gently for 12-15 minutes, until tender but not browned (lower heat if necessary, or add a few splashes of water to pan). Add carrots, potato and herbs, paprika and salt, then stir in tomatoes and tomato concentrate, and finally, water or stock.
2 Bring to the boil, then lower the heat, partially cover with a lid and cook gently for 1 hour. Add spinach leaves and beans and cook for 5 minutes more. Taste and adjust seasoning if necessary.
3 Dish soup into bowls, grind on pepper to taste, and sprinkle with parmesan and parsley. Serve with garlic and olive croutes, or crusty bread.
Recipe Notes
This is the perfect soup to make ahead of time, but for a fresher look, hold off on the beans and spinach and add then when reheating.