Summer Bean Soup With Tomato Brown Butter Epicurious Tomato & butter bean soup | allrecipes.cooking ykw
1 COOK In large pan, cook celery, carrots and onion in oil until soft. Celery Carrots Onion Oil 2 ADD Add flour; cook and stir for 1 minute. Gradually add water, stirring until smooth. Add remaining ingredients. Flour Water 2 cans of beans Tomatoes Basil Salt Pepper 3 BOIL Bring to a boil. 4 SIMMER Step By Step Instructions Step 1. Heat the oil in a large saucepan or soup pot. Step 2. Sauté onion and garlic. Step 3. Add the carrots and frozen peas. Step 4. Stir in the tomato puree and paprika. Step 5. Add the tinned tomatoes, drained butter beans and vegetable stock. Step 6. Simmer the In a blender, combine 1 cup (160 g) of the cooked beans with 2 cups (480 ml) of the cooking liquid, plus the tomatoes, anchovies, oil, maple syrup, salt, red pepper flakes, and mustard. Purée directions
Heat the oil in a large, heavy-based pan. Add the onion, garlic and curry powder, then cook for 1 minute. Stir in the tomato puree, vegetable stock, tomatoes, potatoes and diced carrot. Cover and simmer for 35 minutes. Season to taste. Add the butter beans and parsley, then simmer for 10 Add a little water to the empty tomato can and swirl around before adding to the pan. Mix well, bring to a gentle simmer, then reduce the heat and cook on a low heat for 6-8 minutes. After 6-8 minutes, add the spinach. If using fresh parsley, you can chop some of the stems and add them to the pan. Ingredients for the soup. 1l pre-prepared chicken stock (as above) 1 carton tomato passata. 1 carton chopped tomatoes. 1 tbsp tomato puree. 2 tins butter beans. ¼ head of sweetheart cabbage, finely sliced. 1
large onion, finely chopped. 1 garlic clove, minced. 2 tins butter beans, drained. 900ml/1.5 pints vegetable stock. 1 bayleaf. 2 large onions, sliced. 25g/1oz/2tbsp butter. 1 can chopped tomatoes. salt and freshly ground black pepper. Fry the onions in the butter until soft – about 10 minutes – then add the beans, tomatoes, salt and pepper. Bring to the boil and simmer gently for about 10 Method Heat the olive oil in a large saucepan, and fry the onion, celery, and garlic for 2-3 minutes. Add the tomatoes, butter beans, basil and stock and stir. Simmer for 15 minutes. Blend the soup with a blender or food processor. Add the parmesan and stir. Serve with natural yoghurt drizzled on top and with a slice of whole meal bread. In a blender, combine 1 cup (160 g) of the cooked beans Read More Here http://jadomasak.my.id/recipes/91-tomato-butter-bean-soup
with 2 cups (480 ml) of the cooking liquid, plus the tomatoes, anchovies, oil, maple syrup, salt, red pepper flakes, and mustard. Purée Tomato and Cannellini Bean Soup This wholesome vegetarian soup starts with beans cooked from scratch, then adds in whole peeled tomatoes, garlic, fennel, Sherry vinegar, and Swiss chard. Cut the carrots and celery into bite sized pieces, and drain and rinse the canned beans. Heat the vegetable oil in a large stockpot on medium heat. Add the onion, and sauté for a few minutes until the onion is soft and translucent. Then, add the finely diced garlic and sauté for another minute.