Thursday, June 20, 2024
HomeNUTRITIONRECIPES: Tomato, rosemary & bean soup

RECIPES: Tomato, rosemary & bean soup

The key to eating soup is to add some protein to keep you fuller for longer. This could either be a sprinkle of nuts or seeds on the top, or some coconut milk swirled through – or in the case of this soup some delicious butterbeans blended in. Despite the fact that this soup has beans it is still light and smooth. If you’ve got some stock ready and waiting in the freezer then this is very quick and easy. See tip if you don’t have stock.

The Health Boost Tip
This soup is best made with homemade chicken stock. It’s easy to make from a chicken carcass and can be kept frozen until needed. If you don’t fancy making stock, then The Borough Broth Company make high quality chicken and beef stock that is sold in pouches and can be kept in the freezer for when you fancy a soup! Tomatoes are high in antioxidants such as lycopene, beta-carotene and vitamin C, and the lycopene is more available when the tomatoes are cooked.

Serves: 2 for main course
Prep time: 10 minutes / Cooking time: 40 minutes
Total time: 50 minutes

• 4 beefsteak tomatoes (or 6 large tomatoes)
• 2 cloves of garlic
• 1 tablespoon of extra virgin olive oil
• 2 sprigs of rosemary
• 400g butterbeans
• 300g chicken stock (or veg stock)

1. Preheat oven to 200°C.
2. Place the tomatoes and garlic in a roasting tin. No need to peel either.
2. Drizzle with a tablespoon of olive oil.
3. Place in the oven for 30 minutes to roast.
4. When cooked add the tomatoes to a high speed blender.
5. Squeeze the garlic out of its skin into the blender.
6. Add the beans, rosemary and stock to the blender.
7. Whizz everything together until smooth.
8. Tip everything into a large saucepan and heat gently.



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