You know I am all for using fresh tomatoes and buying dried beans and soaking them yourself for dishes, but sometimes that is not always an option with busy lives. None of us are Superman/woman, we can’t do everything, so that is when canned ingredients come in very handy. I am not talking about cans of ravioli that pretends it is real food or cans of meat that have about as much meat in them as cans of vegetables do, but things like tomatoes and beans are a staple in our cupboard. If you keep a well stocked cupboard, then this is a cheap, low calorie meal that is ready in under 15 minutes.
The tomatoes are just tomatoes and I personally think the cheap ones taste the same as the more expensive ones when you are adding them to dishes, but with the beans, I always make sure I rinse them thoroughly to take off the extra sodium.
This soup was made up from thing I already had in the kitchen and you can adapt it to use what you have. Use whatever beans you have, throw in different herbs and vegetables and get creative. I have made this a few times now and a couple of times I have taken out half of the cooked soup and blended it and added it back to the pan so there is a mixture of chunky and smooth soup. You could even blend all of it if you want it totally smooth, but I like the chunkiness of it. This soup has everything a tomato soup should have in it, but adding the beans gives it something extra and makes it more filling without having to load up on bread.
If you have any leftover bacon (I know, left over bacon – strange concept), then add this in when you cook the onion. Yum!
Ingredients – Serves 2:
- 1 white onion, diced
- 1 small potato, cubed
- 2 garlic cloves, crushed
- 1 can of tomatoes (400g)
- 1 can of cannellini beans (300g), drained nd rinsed
- 250ml/1cup boiling water
- A splash of passata/tomato sauce (60ml/Quarter cup)
- Pinch sea salt and black pepper
- 4 tbsp fresh basil, chopped
- 30g/1oz grated cheddar cheese
1) Add some olive oil to a large pan and add the onion, potato and garlic and cook for 5 minutes.
2) Add the tomatoes, beans, water, passata, salt and pepper and half the basil and put a lid on the pan and simmer for 10 minutes.
3) Divide between bowls and sprinkle over the remaining basil and the cheese.
Nutritional Information – Per person:
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