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Tomato Cannellini Bean Soup

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner, lunch
Cuisine Italian, Mediterranean
Servings 3

Ingredients
  

  • 1 can Cannellini beans rinsed and drained
  • 1 can Crushed tomatoes
  • 3 large Garlic cloves chopped finely
  • 3 tsp Garlic powder
  • 1/2 tsp Cumin powder
  • 1 medium Spanish onion finely diced
  • 2-3 tbsp Olive oil Good quality
  • to taste pinch Salt Quality
  • to taste twist Black pepper Freshly cracked
  • to taste pinch Chilli flakes Optional
  • to garnish Shiso leaf, spring onion ends or coriander Finely chopped

Instructions
 

  • Heat oil in a large pot on medium heat.
  • Add the diced onion and garlic, and stir. Cook until the onion is light in colour.
  • Add the cannellini beans and stir well. Then add the crushed tomatoes and stir again.
  • Add enough water or stock to just cover the ingredients.
  • Stir in salt, pepper, garlic powder, and cumin powder.
  • Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-30 minutes.
  • Taste and adjust seasonings as needed (salt, pepper, chilli flakes, cumin powder, garlic powder).
  • Add extra water or stock if needed to adjust consistency. Simmer a little longer if adding more liquid.
  • Serve hot with warm, buttered bread and garnish with fresh herbs.
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