CANNELLINI BEAN
SOUP WITH TOMATO, PEPPERS & BASIL

CANNELLINI BEAN
SOUP WITH TOMATO, PEPPERS & BASIL

cannellini-bohnensuppe-mit-paprika-tomate-und-basilikum.jpg

TIP

 If you haven’t eaten your ground flax seeds today, soup is the perfect opportunity to “sub them in”.

cannellini-bohnensuppe-mit-paprika-tomate-und-basilikum.jpg

PREPARATION

  1. Quarter the tomatoes, remove the seeds from the peppers, and cut them into thick strips.

  2. Heat the oven to 190 °.
  3. Place the tomatoes and peppers on a baking tray lined with baking paper, sprinkle with herbs, salt, and pepper, and drizzle with cooking oil.
  4. Cook in the oven for 30 minutes.
  5. Heat the stock.
  6. Dice the onion and fry in the frying oil.
  7. Puree the baked vegetables, the sauteed onion, half of the cannellini beans, the tomato paste, the stock, the tamari, salt, pepper, and, depending on the acidity of the tomatoes, date sweetener.
  8. Add the other half of the beans and heat the soup again.
  9. Sprinkle generously with basil leaves cut into strips.

INGREDIENTS FOR 4 SERVINGS

16 large tomatoes

4 red peppers

4 tbsp dried herbs

Frying oil for drizzling

1 onion

400 g cannellini beans

4 tbsp tomato paste

4 cups stock

2 tsp tamari to taste

1 – 2 tbsp date sweetener

Salt & pepper

2 handfuls basil

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