Tomato, Red Pepper and Cannellini Bean Soup (serves 4)

What a lovely warming soup this is and a warm color too. It really has a great tomato flavor from the San Marzano tomatoes and the concentrated tomato paste and a tomato and herb stock cube (Kallo brand – they are gluten and dairy free, available on Amazon US or widely stocked in supermarkets in the UK). I pureed the soup then put it back on the stove for 5 minutes after adding the drained cannellini beans.. Don’t bother with anything other than rough chopping as it all goes in the food processor at the end.

1 tbsp. olive oil
1 onion – roughly chopped
1 large clove of garlic – grated
1 tsbp. double concentrated tomato paste
2 red peppers – de-seeded and roughly chopped
1 x 28 oz. can of crushed tomatoes (fire roasted if possible)
2 cups of tomato and herb broth or veg. or chicken broth
1 x 15.5 oz. can of cannellini beans

Heat the oil in a cast iron casserole dish/Dutch oven. When nice and hot add the onion and let soften and brown a little bit before adding the garlic. After a few minutes stir in the tomato paste and follow with the rest of the ingredients except for the cannellini beans. Bring to a boil then simmer for 20 minutes or so. Blend well in a food processor. Pour soup back into casserole dish, add cannellini beans and cook for another 5 minutes.


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