Bean pot with tofu

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp sunflower oil
• 1 liter tomatoes, pureed
• 1 tbsp mustard
• 1 tbsp honey
• 150 g beans (green beans)
• 1 small red bell pepper(s)
• 400 g kidney beans from the can
• 400 g beans, white from the can
• 1 tbsp Crema di Balsamic vinegar
• 1 tsp sea salt
• n. B. Pfeffer
• 2 tbsp savory, chopped
• 150 g tofu or smoked tofu or tofu rosso
• 4 tbsp soy cream (Soy Cream Cuisine) or cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Dice the onions and garlic and sauté in hot sunflower oil. Add the passata and simmer gently for 10 minutes. Stir in the mustard and honey. Cut the green beans into small pieces and stir into the hot soup. Dice the bell pepper and add. Simmer for another 10 minutes. Rinse the canned beans with cold water and add to the soup. Cover and cook for 5 minutes. Season with balsamic vinegar, salt, pepper, and savory. Dice the tofu and add to the soup before serving. Divide among plates and top each with 1 tablespoon of cream. 265 kcal per serving.