Tomato and White Bean Soup with Buttered Toast

Two tins, ten minutes of simmering, and a batch that freezes well for the night you have nothing left.

Tomato and White Bean Soup with Buttered Toast Recipe

Author: TBT Mom Servings: 4 servings Kid Friendly: Yes
Prep Time: 5 minutes Cook Time: 16 minutes
Total Time: 21 minutes
Tomato and White Bean Soup with Buttered Toast
★★★★★

Every ingredient in this keeps in a cupboard, which is the point. Make it once when you have the energy, freeze half, and you have banked a dinner for a night when you do not.

Equipment

  • Large saucepan or soup pot
  • Immersion stick blender
  • Wooden spoon

Ingredients

Instructions

  1. Soften the onion in the oil over medium heat for five minutes until translucent.
  2. Add the garlic and cook for one minute.
  3. Tip in the tomatoes, the drained beans and the stock. Bring to a simmer and cook for ten minutes.
  4. Blitz smooth with a stick blender. Stir in the cream and season.
  5. Serve with thickly buttered toast for dipping.

Notes

  • Leave it unblended if your family prefers texture. It freezes well for up to three months — cool it fully before it goes in. Add the cream after defrosting if you prefer.

Nutrition

Calories: 220kcal Carbohydrates: 32g Protein: 10g Fat: 6g Saturated Fat: 2g Sodium: 480mg Potassium: 520mg Fiber: 7g Sugar: 6g

*Nutrition Disclaimer

Course: Lunch, Dinner Cuisine: Italian / Comfort