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Spicy tomato soup with white beans

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Ingredients for 3 servings:

  • 2 onions, red
  • 2 tsp oil (tasteless rapeseed oil)
  • 2 packs of tomatoes, pureed
  • 200 ml vegetable stock
  • 1 can white beans with soup vegetables (530 g drained weight)
  • 1 pack of Italian herbs, frozen
  • 2 tsp sugar (for WWlers: free allowance)
  • 6 tbsp balsamic vinegar
  • e.g. chili flakes, freshly ground
  • n. B. Salt
  • n. B. Pfeffer
  • 30 g Parmesan, freshly grated
  • 6 tbsp basil, chopped, frozen

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW-compatible

Finely chop the onions and sauté in the oil, stirring constantly, until slightly translucent. Now add the passata and vegetable stock and simmer for a few minutes over medium heat. Then add the white beans and Italian herbs. When the beans are hot (this takes 1-2 minutes), season the soup with vinegar, chili flakes, salt, and pepper. To serve, sprinkle the soup with grated Parmesan and chopped basil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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