This hearty and tasty tomato and bean soup recipe is rich in vitamin C. A diet rich in vitamin C is essential to preventing the onset of common cold and flu symptoms, and research has found that it can also reduce the risk of prostate cancer and minimise tumour growth.
- 1 tablespoon extra virgin olive oil
- 2 cups/500g tinned cannellini beans
- 2 cups/500g tinned chopped tomatoes
- 1/2 red capsicum (cut into 2cm pieces)
- 1/2 green capsicum (cut into 2cm pieces)
- 1 carrot (cut into 2cm pieces)
- 3 celery sticks (sliced into 2cm pieces)
- 1 long red chilli, finely diced
- 2 medium onions diced
- 2 cloves garlic, finely chopped
- 1 tablespoon tomato paste
- 2 litres water
- 1 tablespoon sweet paprika
- 1/2 teaspoon chilli powder
- Sea salt & black pepper, to taste
Optional: top with chilli flakes, for extra kick!
- Remove cannellini beans from tin and rinse well under cold water.
- Heat olive oil in large stock pot, sauté onion and garlic on medium heat until tender.
- Add chopped capsicum, carrot and fresh chilli and cook for 5 minutes.
- Add chilli powder and paprika cook for 1-2 minutes until fragrant in smell.
- Combine chopped tomatoes, tomato paste and water. Bring mixture to the boil over high heat.
- Once boiled reduce to a low simmering heat and allow liquid to reduce down for 30 minutes, to create a nice rich sauce, full of flavour.
- Add cannellini beans and chopped celery and simmer for another 15-20 minutes, until vegetables are nicely cooked, yet still holding shape (not going to mush).
- Serve tomato soup with a freshly baked loaf of crusty bread and garnish with flat leaf parsley.
Note: This tomato soup is at its best when eaten 1-2 days after making, as the flavours infuse, gaining a more full-bodied taste – Yum!