White Bean & Tomato Soup

Video includes three recipes from Stonesoup

This is a pantry favourite of mine. If it feels too simple for you, you might be surprised how well these three ingredients can work together. Of course you can always make it as complex as you like by serving with fresh basil or a dollop of pesto.

enough for 2 as a light meal
1 can white beans (400g / 14oz)
1 jar tomato pasta sauce (about 1 1/2 cups)
large handful shaved parmesan

1. Place bean and the canning liquid and tomato sauce in a saucepan or two microwave safe bowls.

2. Simmer for a few minutes. If using the microwave you just want to heat until piping hot, remembering to stir.

3. Taste, season and serve with parmesan sprinkled over.

Leftover Potential

Excellent! Will keep in the fridge for 2 weeks or so. Just add fresh parmesan once reheated.

Variations

more complex – serve with fresh basil or a dollop of pesto.

vegan / dairy-free – replace parmesan with grated brazil nuts or this Sicilian nut pesto.

carnivore – add cooked sliced chorizo, bacon or other sausage.

different legumes – replace white beans with any canned bean or chickpeas. To use home cooked beans you’ll need about 250G (1/4lb) cooked beans plus 1 cup cooking liquid or veggie stock.

hot! – use a tomato sauce with added chilli or add in 1-2 finely chopped small red chillies.

different cheese – also good with ricotta or crumbled goats cheese.

richer and smoother – add in a few hunks of butter.

carb lovers / more substantial – serve with crusty bread and butter.