Smokey Spanish Tomato and Cannellini Bean Soup

 

smokey spanish tomato soup recipe

smokey spanish tomato soup recipe

INGREDIENTS

Parsley oil:

  • ½ bunch of fresh parsley
  • ¼ cup olive oil
  • splash of water
  • salt

METHOD

  1. Finely dice the onion, peel and finely slice the garlic, finely dice the carrot, and roughly dice the fresh tomatoes. 
  2. In a large pot add a drizzle of olive oil. Place the onion, garlic and carrot into the pot and cook for 2 minutes, stirring until slightly cooked through and aromatic. 
  3. Add the cannellini beans, the fresh tomatoes and the tin of tomatoes. Mix through to combine and cook for another 2 minutes. Add the water for the soup, as well as the smoked paprika, and crumble in the vegetable stock cube. Cover with a lid and bring to the boil. 
  4. Reduce the heat to a low simmer and cook for 15 minutes. 
  5. Whilst the soup is cooking make the quick parsley oil by placing the fresh parsley and olive oil into a small food processor. Blend until roughly combined, add a sprinkle of salt and a splash of water. Blend again and set aside until serving.
  6. After the soup has been cooking for 15 minutes, remove the lid and increase the heat to a medium-high. Cook uncovered for another 3-4 minutes, adding any extra salt and pepper. 
  7. Serve the soup with a spoonful of the parsley oil.


Prep time: 5 minutes.
Cook time: 25-30.
Serves: 4-6.

Recipe and photos by Anastasia Zolotarev. Click here to see her blog.

 

Ingredients for Smokey Spanish Tomato and Cannellini Bean Soup

Onions Brown (each)

$0.21 ea
$1.25
 

Onions Brown (1.5kg bag)

$4.29 ea
 

Garlic (head)

$2.02 ea
$22.49
 

Carrots Loose (each)

$0.56 ea
$3.49
 

Carrots Medium (1kg Bag)

$1.99 ea
 
 
 

Capriccio - Diced Tomatoes Tinned (400g)

$1.29 ea
 

Australian Gold - Diced Tomatoes (400g)

$0.85 ea