Name: Tomato and borlotti bean soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 medium (300g) brown onions, chopped coarsely; 2 clove garlic, crushed; 11 large egg tomatoes (1kg), chopped coarsely; 2 cup (500ml) chicken stock; 1 tablespoon worcestershire sauce; 2 tablespoon finely chopped fresh parsley; 2 400g cans borlotti beans, rinsed, drained

Tomato and borlotti bean soup

Borlotti beans are also known as cannellini beans, but they're actually a paler, plumper variety of the humble kidney bean. This tomato and borlotti bean soup makes a nourishing lunch or dinner.

Ingredients

2 medium (300g) brown onions, chopped coarsely

2 clove garlic, crushed

11 large egg tomatoes (1kg), chopped coarsely

2 cup (500ml) chicken stock

1 tablespoon worcestershire sauce

2 tablespoon finely chopped fresh parsley

2 400g cans borlotti beans, rinsed, drained

Method

1.Heat oil in large pan. Cook onion and garlic, stirring, until onion softens.

2.Stir in tomato. Cook, stirring, 3 minutes, or until tomato softens.

3.Add stock and sauce, bring to boil. Simmer, covered, 15 minutes. Blend or process tomato mixture, in batches, until almost smooth.

4.Return tomato mixture to pan, stir in parsley and beans. Simmer, uncovered, about 5 minutes, or until hot. Serve immediately.

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Ingredients

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