Name: Spicy Butterbean & Tomato Soup
Total time: 40 min
Ingredients: 1 tbsp olive oil; 1 small red onion ((diced)); 2 cloves garlic ((finely chopped)); 1 stick celery ((sliced)); 1 tsp Italian chopped dried herbs; 1 tsp smoked paprika; 1/2 tsp cayenne chilli pepper; 1 large carrot ((diced)); 1 red pepper ((diced)); 750-850ml water; 400g butterbeans ((tin; 235g drained weight)); 400g chopped tomatoes ((tin)); 100g soup pasta ((such as Margheritine)); Salt to taste ((optional))

Bowl of spicy butter bean and tomato soup

Spicy Butterbean & Tomato Soup

A comforting soup for those colder days.

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Total Time: 40

Course: Lunch, Main Course

Keyword: Vegan, Vegetarian

Servings: people

Ingredients

1 tbsp olive oil
1 small red onion (diced)
2 cloves garlic (finely chopped)
1 stick celery (sliced)
1 tsp Italian chopped dried herbs
1 tsp smoked paprika
1/2 tsp cayenne chilli pepper
1 large carrot (diced)
1 red pepper (diced)
750-850ml water
400g butterbeans (tin; 235g drained weight)
400g chopped tomatoes (tin)
100g soup pasta (such as Margheritine)
Salt to taste (optional)

Instructions

Soften the onion, garlic and celery in olive oil for 2-3 minutes.
Add the Italian herbs, smoked paprika, cayenne chilli pepper, and 50ml of the water to the pan. Cook for a further 2-3 minutes.
Add the carrot and red pepper and cook for 2-3 minutes, before adding 200ml water.
Simmer for 8-10 minutes.
Add the drained butterbeans, tin tomatoes, soup pasta and 500-600ml of water. Simmer for 8-10 minutes, or until the pasta is cooked.

Notes

This is great to cook in bulk and portion up for the freezer for those days you’re short on time.

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