Tomato and White Bean Soup with Roasted Vegetables

We had this soup for lunch for the first time and it was lovely. It was easy to make and tastes great so we wanted to share it with you.

This is a thick soup and its important you use fresh herbs for it, it’s worth it though as it tastes great.

Tomato and White Bean Soup with Roasted Vegetables

Serves 4  | Prep  20 minutes  | Cook 40 minutes

Ingredients

  • 1 tbsp Corn Oil
  • 10 Sprays of Fry Light (1 Calorie Spray)
  • 6 Garlic Cloves, crushed and chopped
  • 400g Tin of chopped tomatoes
  • 20 Fresh Basil Leaves
  • 5 Fresh Sage Leaves (if yours are small like ours were do double the amount)
  • 1 pint of Vegetable Stock
  • 1/3 cup/52g Carrots, diced
  • 1/3 cup/50g Celery, diced
  • 1/3 cup/50g Parsnips, diced
  • 1/3 cup/40g Onions, diced
  • Salt and Pepper
  • 400g Tin of White Beans, drained and rinsed (we used Cannellini Beans)

Method

1.) In a medium Stockport, heat 1 tablespoon of corn oil over a medium heat, add the garlic and cook, stirring until golden for about 1 minute. Add the tomatoes, 14 of the basil leaves and the sage leaves. Cook for 7 minutes, then add the vegetable stock. Bring to the boil and reduce the heat to simmer for 15 minutes.

2.) Meanwhile preheat the oven to 180°c. Put the vegetables in a roasting tin and spray approximately 10 sprays of oil. Season with salt and pepper to taste. Roast in the oven for 15 minutes or until the vegetables are tender.

3.) Add the beans and roasted vegetables to the soup and purée in a food processor. Season with salt and pepper to taste.

4.) Reheat over a low heat and once hot serve. Garnish with the remaining basil leaves, this is optional.

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Nutritional Information – per serving

Calories: 136  |  Total Fat: 5.0 g  Saturated: 0.4 g  | Sodium: 329.8 mg  | Potassium: 133.8 mg  | Total Carbs: 17.3 g  Dietary Fibre: 6.0 g  Sugars: 2.4 g  | Protein: 5.8g

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Copyright © Totally Dairy-Free Cooking By Louis Lanza and Laura Morton.

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