White haricot bean and tomato soup recipe
Our easy bean and tomato soup recipe is healthy and dairy-free, plus it ticks a big box for fibre, with a whopping 11g per portion. Ready in just 40 minutes this easy-to-make soup can be eaten hot, or left to cool a little and served with a crusty roll.
See method- Serves 4
- 10 mins to prepare and 30 mins to cook
- 147 calories / serving
- Dairy-free
- Healthy
Ingredients
- 2tbsp olive oil
- 1 onion, peeled and finely sliced
- 2 garlic cloves, finely sliced
- 1 celery stalk, finely chopped
- 1tbsp tomato puree
- 1tsp paprika
- 2 x 400g cans white haricot beans, drained
- 1 x 400g can chopped tomatoes
- 300ml chicken or vegetable stock
- 1 sprig thyme
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Shop ingredientsEach serving contains
- Energy
- 615kJ 147.0kcal
- Fat
- 4g
- Saturates
- 1g
- Salt
- 1.1g
- Sugars
- 7g
of the Reference intake
Carbohydrate 19.0gProtein 8.9gFibre 11.8g
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- Heat the olive oil in a pan and cook the onion, garlic and celery for about 10 minutes until the onion is soft and deep gold. Stir in the tomato purée and paprika and cook out for two minutes.
- Add the haricot beans, chopped tomatoes, stock and thyme and bring to the boil. Simmer for about 20 minutes until the liquid has reduced a little. Season. Serve either hot or warm.
- See more Soup recipes
