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The perfect lunch: Tomato & bean soup

Fat Mum Slim /

 photo soup_zps2015cf9a.jpg

I’m not sure I’ve met a soup that I didn’t like. Perhaps I have but my brain has decided not to store that memory. There’s something soothing about soup, like it has magic, make-you-better type properties. And making it feels nourishing too.

This one is robust enough to actually feel like a meal, not a light little starter. It’s a boy-friendly soup too, gutsy enough to keep them satisfied, especially when served with a nice, warm bread roll.

Ingredients
1 tbs extra virgin olive oil
4 slices pancetta {or bacon}, chopped
1 leek (white part only), rinsed, finely chopped
1 carrot, chopped
1 tbs rosemary leaves, chopped
1 tsp tomato paste
410g canned crushed tomatoes
5 cups chicken stock
2 x 400g canned borlotti beans, drained, rinsed

Method
♥ In a large saucepan heat the oil. Add the pancetta or bacon, leek, carrot and rosemary. Cook over low heat for 5 minutes until the vegetables soften.
♥ Add the tomato paste and cook for another minute. Stir in the crushed tomatoes and chicken stock.
♥ Bring the soup to the boil and simmer for 10 minutes, then add the borlotti beans and cook for a further 5 minutes.
♥ Cool slightly and roughly puree the soup using a stick blender. I like mine a bit rustic so I do a half-assed job of it, leaving a few chunky bits here and there.
♥ Serves 4. Serve with delicious bread and a bit of butter {if you’re feeling indulgent!}.

What’s your favourite soup? Share one you think I should make friends with, and I’ll give it a try.

@Fatmumslim