Fine tomato soup with beans and cabanossi

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
4 2
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 1 Onion
  • 2-3 Garlic cloves
  • 1 can(s) (850 ml) peeled tomatoes
  • 1 can(s) (425 ml) small white Italian beans
  • 150 g Spring onions
  • 200 g Cabanossi
  • 150 g cherry tomatoes
  • 2 TABLESPOONS Oil
  • 1 TABLESPOON dried oregano
  • 2 TABLESPOONS Tomato paste
  • 500 ml Vegetable broth (instant)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp black pepper
  • 7-10 Tbsp Sweet peppers
  • 1 pinch Sugar
  • 7-10 Tbsp Oregano

Directions

  1. 1

    Peel and finely dice the onion and garlic. Puree the tomatoes with a blender. Pour beans into a sieve, rinse with cold water and drain well. Clean and wash spring onions and cut into fine rings.

  2. 2

    Cut the sausage into long thin slices. Clean, wash and halve the tomatoes. Heat oil in a pot, fry sausage briefly in it and take it out. Add onion to the oil and fry until transparent. Add garlic, oregano, spring onions and tomatoes, fry briefly.

  3. 3

    Add tomato paste, sweat briefly, deglaze with stock and pureed tomatoes. Bring to the boil. Simmer at low heat for about 5 minutes. Add beans and sausage 2 minutes before the end of cooking time. Season soup with salt, pepper, paprika and sugar.

  4. 4

    Serve garnished with oregano as desired.

Nutrition Facts

KCAL
400 kcal
CARBS
21 g
FATS
25 g
PROTEINS
18 g

Categories & Tags

AppetizerMain dishSoups