For a heart-warming veggie soup, try our tomato and bean soup.Loaded with veg and mouth-watering flavours, it makes a filling winter meal.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
1kg roma tomatoes, quartered
1 large red onion, quartered
4 garlic cloves, peeled
2 tsp extra virgin olive oil
1 medium zucchini, thinly sliced
1 salt-reduced vegetable stock cube, crumbled
2 x 420g cans Coles Cannellini Beans, rinsed, drained
2/3 cup (190g) reduced-fat yoghurt
1/4 cup (40g) pine nuts, toasted
1/4 cup basil leaves
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat grill on high. Place the tomato, onion and garlic on a baking tray and drizzle with oil. Cook under the grill for 10-15 mins or until the tomato blisters and onion softens.
Step 2
Place zucchini on a greased baking tray. Spray with olive oil spray. Cook under the grill for 5 mins or until tender.
Step 3
Meanwhile, place tomato mixture in a large saucepan with stock cube, beans and 2 cups (500ml) water. Bring to the boil. Set aside to cool slightly. Use a stick blender to carefully blend until smooth.
Step 4
Divide soup among serving bowls. Top with yoghurt, zucchini, pine nuts and basil to serve.
