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Fresh Tomato and Bean Soup

Serves Serves 6

Per Serving: Calories 188kCal | Protein 8g | Fat 5g | Carbohydrates 31g

Suitable for: Light Meal Phase 2/3

INGREDIENTS

Ingredients

900g ripe plum tomatoes
2Tbs (30ml) olive oil
3 large onions, coarsely chopped
2 garlic cloves, crushed
4 cups (1 l) vegetable stock
2Tbs sundried tomato paste
2tsp (10ml) paprika
1Tbs (15ml) cornstarch
1 tin (410g) cannellini beans, rinsed and drained
2Tbs (30ml) chopped fresh cilantro
Salt and freshly ground black pepper to taste

To serve: Olive ciabatta

INSTRUCTIONS

Instructions:

Peel the tomatoes: using a sharp knife, make a small cross in each one and place in a bowl. Pout=r boiling water over and leave to stand for 30-60 seconds. Drain the tomatoes and once cool enough to handle, peel off the skins. Quarter them and cut each piece in half again.
Heat the oil in a large pan and cook the onions and garlic for 3 minutes or until just beginning to soften.
Add the tomatoes to the onions and stir in the stock, sun-dried tomato paste and paprika. Season with a little salt and pepper. Bring to the boil, then turn down the heat and simmer for 10 minutes.
Mix the cornstarch to a paste with 2 Tbs (30ml) water. Stir the beans into the soup with the cornstarch paste. Cook for a further 5 minutes.
Taste and adjust the seasoning if necessary.

To serve: Stir the chopped cilantro into the soup just before serving with ciabatta.

NOTES

Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, folate and Vitamin K.

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