Mediterranean Vegetable and Cannellini Bean Soup

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3 people
Meal course
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1 medium
Courgette - finely chopped
1 medium
Green pepper - finely chopped
1 medium
Orange pepper - finely chopped
4 medium
Tomato - finely chopped
1 medium
Red chilli - deseeded and finely chopped
1 medium
Red onion - peeled and finely sliced
4 whole
Garlic cloves - left whole
1 tbsp
Olive oil
1 Sprig
1 pinch
Cayenne pepper
1 tbsp
Tomato Puree
1 Pint
Chicken stock
175 grams
Cannellini beans - drained and rinsed
Mediterranean Vegetable and Cannellini Bean Soup
  1. Heat the oven to 180’C
  2. Place the veg in a roasting tin and mix in the olive oil. Place the rosemary on top and place in the oven. Stir every 10 minutes and remove when all the veg is cooked and a little mushy
  3. Transfer to a saucepan, squeezing the garlic out of their skins and add the stock, cayenne pepper, tomato puree and beans, bring to the boil and then simmer for 10 minutes. Serve with toasted garlic bread and enjoy

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