John Myers
White Beans – Tomato Soup
The perfect white beans – tomato soup recipe with a picture and simple step-by-step instructions.
- 150 g Beans white
- 1 Bit Garlic
- 400 ml Vegetable broth
- 500 ml Tomatoes happened
- 2 piece Tomatoes, about 200 gr.
- Sugar
- Salt
- Black pepper from the mill
- Paprika powder, smoked
- Ground cumin
- Basil leaves
- Soak the beans in plenty of water overnight. Then pour over a sieve and rinse off with cold water, drain well … or use pre-cooked canned goods … also works!
- If dried goods are used, then bring the vegetable stock to the boil and add the beans with the garlic, cover and simmer for a good 40 minutes.
- In the meantime, peel the tomatoes, remove the stem and seeds and cut the flesh into small pieces.
- After the 40 minutes (now the beans should be soft !!) add the tomatoes to the beans, season with the spices to taste and let simmer again for a good 10 minutes, then add the tomato pieces briefly and pull in to let.
- If you use pre-cooked goods, then sear the beans together with the garlic in a little olive oil, deglaze with the vegetable stock, add the tomatoes, season with the spices and let simmer gently for about 10 minutes. Then remove the soup from the stove and add the tomato pieces and let them steep for a moment.
- Put the soup in a soup bowl and sprinkle with finely chopped basil leaves and now ….. enjoy your meal …..
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