Roasted Tomato and White Bean Soup

This hearty soup is packed with nutrients from antioxidant-rich tomatoes, fibre-filled white beans, and leafy greens like kale or spinach. Using a base of organic or homemade chicken broth adds protein, minerals, and depth of flavour, making it a comforting and nourishing choice for lunch or a light midweek supper.

• Ingredients

  ·        4 garlic cloves, chopped

  ·       ½ cup sundried tomatoes packed in oil, drained and roughly chopped

  ·       250g or around 25 cherry tomatoes

  ·       400g tin or jar of white or cannellini beans

  ·       1 teaspoon Italian herbs

  ·       ½ teaspoon chili flakes or to taste

  ·       Pinch sea salt

  ·       3 cups chicken broth (organic or homemade are the best options)

  ·       ½  cup grated parmesan, plus more for serving

  ·       5 handfuls of fresh kale or baby spinach if prefer

  ·       Splash of cream (optional)

  ·       Steamed carrots (optional for extra veg)

  ·   

• Garnish

  ¼  cup chopped fresh parsley

  Extra parmesan

Recipe adapted from Camilla Styles

Instructions…

1. In a casserole pot, warm 1 tablespoon of the oil from the jar of sun-dried tomatoes. Sauté the onion and garlic over medium heat for about 5 minutes. Add the sundried tomatoes and cherry tomatoes and sauté for about 5 minutes, just until cherry tomatoes start to burst.

2. Add the white beans, Italian seasoning, a big pinch of salt, chili flakes, and chicken broth. Stir together, then transfer half the soup to a blender. Blend in a blender until mostly smooth, then return back to pot.

3. Add parmesan, spinach. and cream (if using). Stir well, just until spinach /kale is wilted. also added some steamed chopped carrots for extra veg (optional).

4. Serve topped with parseley and a little extra parmesan if wanted.