tomato and bor­lotti bean soup

Sunday Herald Sun - Body and Soul - - Try It Out -

Serves: 4 Heat the oil in a large saucepan over medium-low heat. Add the onion, cel­ery and car­rot and cook, stir­ring oc­ca­sion­ally, for 7 min­utes or un­til the onion is soft. Add the gar­lic and cook, stir­ring, for 1 minute or un­til aro­matic.

Add the tomato and stock and bring to the boil over high heat. Re­duce the heat to medium and sim­mer, par­tially cov­ered, for 10 min­utes. Stir in the beans and cook for 2 min­utes or un­til heated through. Sea­son with salt and pep­per.

La­dle the soup among serv­ing bowls. Sprin­kle with pars­ley and serve im­me­di­ately with the bread rolls. Per serve: 14g pro­tein, 9g fat (1g sat­u­rated fat), 52g carb, 11g di­etary fi­bre, 1445kJ ( 345 cals).

Prep: 10 mins

Cook­ing: 20 mins 1 tbs olive oil 1 brown onion, coarsely chopped 2 cel­ery sticks, ends trimmed, thinly sliced 1 car­rot, peeled, finely chopped 2 gar­lic cloves, crushed 1 x 400g can diced Ital­ian toma­toes 1L ( 4 cups) veg­etable stock 1 x 400g can bor­lotti beans, rinsed, drained 1/ 3 cup chopped fresh con­ti­nen­tal pars­ley 4 wholegrain bread rolls, to serve

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