Monday, 2 November 2009

Butterbean and tomato soup (2 colours)

I made this soup a couple of nights ago while Ian was washing up, which shows how quick it is to make. I blended all of the soup, but might try half and half next time.

Onion - 1, finely chopped
Garlic - 1 clove, finely chopped
Butterbeans - 1 can
Chopped tomatoes - 1 can
Sun-dried tomatoes - 3 or 4, chopped
Olive oil - 1 tbsp

1) Heat the oil in a medium-sized pan. Add the onion and cook, stirring frequently, for 5 minutes. Add the garlic and cook for a further two minutes.
2) Add the chopped sun-dried tomatoes, chopped tomatoes and butterbeans and their can juices to the pan. Cook without a lid for 10 minutes.
3) Process in a blender and serve. Alternatively process only half the soup in the blender and mix with the other half. Serves 2.

1 comment:

  1. I thought the texture of this soup was fantastic. We haven't tried it unblended yet, but I highly recommend the blended version.