Spicy Tomato and Butter Bean Soup
Recipe Serves 4 people
| Nutrient | Amount per 400g serving |
| Energy Kcal | 131 |
| Protein (g) | 6.1 |
| Carbohydrate (g) | 16.9 |
| Of which sugars (g) | 8.2 |
| Total fat (g) | 4.9 |
| Saturated fat (g) | 0.7 |
| Fibre (g) | 6.4 |
| Sodium (mg) | 608 |
| Salt equivalent (g) | 1.52 |
Ingredients
250g fresh tomatoes – diced
1 large onion (150g) – diced
1 x 400 tin chopped tomatoes
1 x 400g tin butter beans, rinsed and drained (drained weight 240g)
1 tbsp tomato puree
1 tbsp olive oil
1 clove garlic, crushed
1 chicken stock cube, made up with 500ml water
½ tsp ground pepper
½ tsp cayenne pepper
½ tsp mixed herbs
Method
Heat the olive oil in a large saucepan, add the onion, and cook over a low heat for 7-8minutes until onion is soft and translucent. Add the garlic at this point, and gently cook for 1 minute taking care not to let it colour.
Add in the fresh tomatoes, stir in the tomato puree and lastly the tinned tomatoes.
Finally add the stock, black pepper, mixed herbs, cayenne pepper, and canned beans, and bring to the boil. Reduce heat to a simmer, and cook for 20-25 minutes.
Taste and adjust seasoning prior to serving.
Cook’s Tip: Serve with crusty bread or to turn this hearty soup into a stew add in shredded cooked chicken and serve with cooked rice or pasta.
Don’t forget these additions will alter the nutrition information provided.
