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Spicy Butterbean & Tomato Soup
A comforting soup for those colder days.
Total Time
40
minutes
mins
Course:
Lunch, Main Course
Keyword:
Vegan, Vegetarian
Servings:
4
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.