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Tomato and butterbean soup

By admin
27 September 2013

Tomato and butterbean soup

Serves 4

10ml (2 teaspoons) oil

2 onions, chopped coarsely

2 cloves garlic, crushed

2 cans (410g each) chopped tomatoes

500ml (2 cups) chicken stock

15ml (1 tablespoon) Worcestershire sauce

30ml (2 tablespoons) finely chopped fresh flat-leaf parsley

2 cans (410g each) butter beans, rinsed and drained

salt, pepper and sugar to taste

Heat the oil in a large saucepan and add the onions. Cover and gently cook until the onions until soft. Remove the lid, add the garlic and fry until fragrant. Add the tomatoes, stock, Worcestershire sauce and parsley, bring to the boil, cover and simmer for 15 minutes, stirring occasionally. Add the beans, bring to the boil again and season to taste with salt, pepper and sugar.