White Bean and Tomato Stew

White Bean and Tomato Stew

from lacuisinedegeraldine.fr
40 min
4 servings

Here's a heart-warming recipe: white bean soup with tomato. Healthy, quick and vegetarian, this soup is perfect for winter!

Ingredients

  • 1 medium onion
  • 3 carrots
  • 2 stalks celery
  • 3 cloves of garlic
  • 7 oz sun-dried tomatoes in olive oil (drained, 200 g)
  • 1 lb potatoes (, 500 g)
  • 1 can can tomatoes (crushed or whole, 14 oz 400 g)
  • 3 1/3 cups vegetable stock (, 800 ml)
  • 2 cans white beans (14 oz or 400 g each)
  • 3 handfuls kale (chopped)
  • 6 sprigs fresh thyme (or 1 tablespoon dried)
  • 2 bay leaves
  • Salt and black pepper
  • 1/2 cup grated Parmesan (, 50 g)
  • Olive oil

Directions

  1. 1

    Peel and finely dice the onion, carrots and celery. Peel and crush the garlic. Cut the potatoes into medium-sized pieces.

  2. 2

    In a large casserole or Dutch oven, heat 2-3 tablespoons of olive oil over medium heat. Add the onion, carrots and celery. Sauté for about 3 minutes, until the onion is translucent. Add the garlic, sun-dried tomatoes and potatoes. Fry for a further 2 minutes to blend the flavours.

  3. 3

    Add the crushed tomatoes, vegetable stock, thyme and bay leaves. Add salt and pepper to taste. Bring to the boil, then reduce heat to medium. Simmer for 20-25 minutes, until potatoes are tender.

  4. 4

    Drain and rinse the white beans. Remove one can and blend with a ladleful of soup stock until smooth and creamy. Add this purée to the soup to thicken it.

  5. 5

    Once the potatoes are cooked through, add the kale, remaining white beans and grated Parmesan. Mix well and adjust salt and pepper if necessary.

  6. 6

    Cook for a further 2 minutes until the kale is tender. Ladle the soup into individual bowls. Serve hot, with toasted bread or a baguette and a sprinkling of grated Parmesan.