Using frozen vegetables for this soup makes it very quick and easy to make. Frozen vegetables can be healthier than fresh veg because they are not sitting around in the shop losing their goodness while they are waiting to be bought.
1 onion, sliced
1 carrot, finely chopped
1 celery stick, finely chopped
1 clove of garlic, peeled and halved
1 tablespoon olive oil
400g tin tomatoes, choppped
250g frozen mixed vegetables
1 courgette, sliced
1.5 litres vegetable stock, fresh or made from a stock cube
400g tin of cannelini or haricot beans
A dollop of pesto to serve
Grated Parmesan to garnish (optional)
1. Fry the onion, carrot and celery in the olive oil for until softened but not browned. Add the garlic and fry for 30 seconds, then add the tomatoes and the liquid from the tin and cook for a few minutes. Add the frozen vegetables and the courgette with the vegetable stock. Bring to the boil and simmer for 5 minutes. Rinse and drain the cannellini or haricot beans and add them to the soup (you don't want the juice of the beans as it is quite muddy in appearance and doesn't taste great).
2. Simmer for another 5 minutes or until the beans are heated through. Season with salt and pepper and serve with a tablespoon of pesto on top and some grated Parmesan.
Tomato Bean Soup Recipe Tip
- Add sour cream for a rich touch instead of pesto. Or use a pesto made with sun-dried tomatoes instead of basil and that will bring out the tomato flavours in the soup.
– Offer grated Pecorino instead of Parmesan to garnish the soup. The saltiness of the Pecorino will really bring out the flavours.
– If you are using a vegetable stock cube, it will contain salt (they are nearly all salt) so don't add salt to the soup. However, if you are using fresh vegetable stock, you may need to add more salt at the end.