tomato, rosemary & bean soup
Many people don't eat soup for lunch as they say it doesn't fill you up. The key is to add some protein. This could either be a sprinkle of nuts or seeds on the top, or some coconut milk swirled through – or in the case of this soup some delicious butterbeans blended in. Despite the fact that this soup has beans it is still light and smooth. With all the winter colds and flu around at the moment this is perfect if you are feeling below par. If you've got some stock ready and waiting in the freezer then this is very quick and easy. See tip if you don't have stock.
ingredients
serves 2 for main
4 beefsteak tomatoes (or 6 large tomatoes)
2 cloves of garlic
1 tablespoon of extra virgin olive oil
2 sprigs of rosemary
400g butterbeans
300g chicken stock (or veg stock)
method
Preheat oven to 200°C.
Place the tomatoes and garlic in a roasting tin. No need to peel either.
Drizzle with a tablespoon of olive oil.
Place in the oven for 30 minutes to roast.
When cooked add the tomatoes to a high speed blender.
Squeeze the garlic out of its skin into the blender.
Add the beans, rosemary and stock to the blender.
Whizz everything together until smooth.
Tip everything into a large saucepan and heat gently.
the health boost tip
This soup is best made with homemade chicken stock. It's easy to make from a chicken carcass and can be kept frozen until needed. If you don't fancy making stock, then The Borough Broth Company make high quality chicken and beef stock that is sold in pouches and can be kept in the freezer for when you fancy a soup! Tomatoes are high in antioxidants such as lycopene, beta-carotene and vitamin C, and the lycopene is more available when the tomatoes are cooked.
Download a printable version here
