Tomato, fennel & bean soup

Tomato, fennel & bean soup


The ingredient of Tomato, fennel & bean soup

  1. 3 tsp olive oil
  2. 1 leek, pale section only, washed, thinly sliced crossways
  3. 1 fennel bulb, thinly sliced crossways
  4. 1 garlic clove, crushed
  5. 375ml Massel vegetable liquid stock
  6. 1 400g can Italian diced tomatoes (La Gina brand)
  7. 1 300g can butter beans (Edgell brand), rinsed, drained
  8. 3/4 tsp ground black pepper
  9. 1 sachet bouquet garni (MasterFoods brand)
  10. 1 crusty seeded bread roll, ends trimmed, thinly sliced
  11. 1 1/2 tbsp chopped fresh continental parsley

The instruction how to make Tomato, fennel & bean soup

  1. Preheat oven to 200u00b0C. Heat half the oil in a saucepan over medium-high heat. Add leek, fennel and garlic, and cook, stirring, for 2-3 minutes or until leek softens. Add stock, tomatoes, butter beans, pepper and bouquet garni.
  2. Simmer, covered, for 12-15 minutes or until vegetables are tender.
  3. Meanwhile, place bread slices on a baking tray and brush with remaining oil. Bake in preheated oven, turning once, for 10 minutes or until crisp.
  4. Remove bouquet garni from soup and stir in parsley. Ladle into bowls and serve with toast slices.

Nutritions of Tomato, fennel & bean soup

calories: 114.481 calories
calories: 4 grams fat
calories: 1 grams saturated fat
calories: 13 grams carbohydrates
calories: 7 grams sugar
calories: 4 grams protein
calories: 93.65 milligrams sodium
calories: NutritionInformation


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