Go Back
–+ servings
Print Recipe

Red Kidney Bean Soup

Try it - you will like it.
Prep Time10 minutes
Cook Time1 hour
Course: Soup
Cuisine: Italian
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.