Red Kidney Bean Soup
Try it - you will like it.
Servings: 4 people
Equipment
- Saucepan, stick blender
Ingredients
- 1 400g can Beans - Red Kidney Drained and rinsed
- 1 medium Onions - Brown finely chopped
- 2 Lt Water
- 60 ml Cold Pressed Olive Oil Extra Virgin
- 30 ml Tomato Paste concentrate
- Fresh Sage to garnish
- Fresh Rosemary to garnish
- Salt and Pepper to taste
Instructions
- Heat 30 ml of oil in a large saucepan over medium heat and add onions and saute until softened, about 3 - 4 minutes.
- Add beans and cook for about 3 minutes.
- Pour in water and bring to the boil, partially cover the pan and simmer over low heat for 60 minutes.
- Remove from the heat and puree with a stick blender until smooth.
- Return to the heat and stir in the tomato paste, cooking for 5 minutes more.
- Season to taste with salt and pepper and stir in the remaining oil.
- When served, garnish with the sage and rosemary.
