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Fresh tomato and bean soup




Source of Recipe


Chyrel


List of Ingredients




2 Lb ripe plum tomatoes
2 tbsp olive oil
10 oz onions, roughly chopped 2 garlic cloves, crushed
1 ½ pints vegetable stock
2 tbsp sundried tomato paste
2 tsp paprika
1 tbsp cornflour
15 oz can cannellini beans, rinsed and drained
15 oz chopped fresh coriander
salt and pepper to taste



Recipe



Peel the tomatoes. Using a sharp knife make a small cross in each one and
place in a bowl. Pour over boiling water to cover and leave for 30-50 seconds.

Drain off the tomatoes and peel off the skins. Quarter them and then cut
each piece in half again.

Heat the oil in a large saucepan and cook the onions and garlic for 3 minutes
or until just beginning to soften.

Add the tomatoes to the onions, with the stock, sun-dried tomato paste and
paprika. Season well with salt and pepper. Bring to the boil and simmer for 10 minutes.

Mix the cornflour to a paste with 30 ml water. Stir the beans into the soup
with the cornflour paste. Cook for a further 5 minutes.

Adjust the seasoning and stir in the chopped coriander just before you serve.