Tomato Cannellini Bean Soup
An economical, quick and hearty classic for colder nights or meat free meals
This Tomato Cannellini Bean Soup is a super simple (and filling) lunch or dinner option that you can whip up in just under an hour – from preparation to table. Having a few cans of cannellini beans and crushed tomatoes on hand in the pantry, means you can always have this recipe at the ready for quick meals. This hearty soup is best enjoyed with warm buttered bread and a good sprinkling of fresh herbs.
Enjoy!
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Tomato Cannellini Bean Soup
Serves 2 – 3 people (allows for one good sized bowl each)
1 can of cannellini beans, rinsed and drained
1 can of crushed tomatoes
3 large cloves of garlic, chopped finely
3 tsp garlic powder
1/2 tsp cumin powder
1 Spanish onion, finely diced (brown onion is an ok alternative but use Spanish onion for best results)
Water or stock (veggie or chicken) to cover the soup ingredients
Good quality olive oil for frying
Quality salt
Freshly cracked pepper
Garnish
Finely chopped shiso leaf, spring onion ends (green) or coriander (mixing them all together is fine too!)
Optional
Chilli flakes
Heat oil in a large pot on medium heat (ensure oil covers the base of the pot)
Add the finely diced Spanish onion and garlic, and stir together. Continue to stir occasionally and when the onion becomes light in colour, add the cannellini beans – mix well with the onion and garlic, then add the crushed tomatoes and stir well
Now add enough water or stock to just cover the mix. Stir through the salt (1 – 2 pinches), 3 – 4 twists of freshly cracked pepper, garlic powder and cumin powder and allow the soup to boil
Once boiling, reduce the heat to low, pop a lid on top of the pot and allow to simmer for 20 – 30 minutes
Taste the soup and add any additional spices or flavouring according to taste (salt, pepper, chilli flakes, cumin powder, garlic powder, etc). Also pay note to the consistency of your soup, as well as flavour – adding a little extra water or stock if needed. If so, then allow to simmer a little longer.
Serve hot with plenty of warm and buttered bread or even garlic bread, and the fresh herbs as the garnish
Tip: Before throwing out the crushed tomato can, use it as a vessel to fill the water or stock for the soup so that you can use up all of the excess tomato that’s stuck to the inside of the tin so it doesn’t go to waste (it all helps with the flavour).
