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White haricot bean and tomato soup recipe
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59 ratings
Our easy bean and tomato soup recipe is healthy and dairy-free, plus it ticks a big box for fibre, with a whopping 11g per portion. Ready in just 40 minutes this easy-to-make soup can be eaten hot, or left to cool a little and served with a crusty roll. See method
Ingredients
- 2tbsp olive oil
- 1 onion, peeled and finely sliced
- 2 garlic cloves, finely sliced
- 1 celery stalk, finely chopped
- 1tbsp tomato puree
- 1tsp paprika
- 2 x 400g cans white haricot beans, drained
- 1 x 400g can chopped tomatoes
- 300ml chicken or vegetable stock
- 1 sprig thyme
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead
Each serving contains
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Energy
615kj
147kcal
7%
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Fat
4g
6%
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Saturates
1g
5%
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Sugars
7g
8%
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Salt
1.1g
18%
of the reference intake
Carbohydrate 19g
Protein 8.9g
Fibre 11.8g
Method
Our easy bean and tomato soup recipe is healthy and dairy-free, plus it ticks a big box for fibre, with a whopping 11g per portion. Ready in just 40 minutes this easy-to-make soup can be eaten hot, or left to cool a little and served with a crusty roll.
- Heat the olive oil in a pan and cook the onion, garlic and celery for about 10 minutes until the onion is soft and deep gold. Stir in the tomato purée and paprika and cook out for two minutes.
- Add the haricot beans, chopped tomatoes, stock and thyme and bring to the boil. Simmer for about 20 minutes until the liquid has reduced a little. Season. Serve either hot or warm.
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