Red Kidney Bean, Tomato & Pepper Soup

Serves 2
Ingredients:
1 Red Onion cut in half (s)
1 Red Pepper deseeded & cut in half (s)
1tsp Oregano
1tbsp Sweetener
4 Garlic cloves (s)
250 mL vegetable stock
400g Red kidney beans (p) (f)
500mL Passata (s)
Handful of fresh basil leaves, ripped into small pieces
S & P
Method
Preheat the oven to 180C.
In an oven-proof shallow dish, sprayed with frylight, place the cut onion, cut pepper garlic cloves, and sprinkle with the oregano. Cook for 25-35 mins until the skins are blistered, remove and place in a glass bowl & cover with Clingfilm, set aside until cold.
Remove from the bowl, remove the skins & chop into small pieces, squeeze the garlic from the cloves.
In a saucepan, sprayed with frylight add the above mixture, passata, sweetener, red kidney beans (drained & washed), the ripped up basil leaves & salt & pepper. Bring to the boil then reduce the heat to a simmer for 20-30 mins, serve in heated bowls.
Credit: Pete’s Recipe Book

[easy-social-share counters=0 style="button" hide_mobile="yes" point_type="simple"] [easy-social-share buttons="facebook,pinterest,whatsapp" counters=0 style="button" only_mobile="yes" point_type="simple"]
Warning: count(): Parameter must be an array or an object that implements Countable in /home/customer/www/bestslimmingworld.com/public_html/wp-content/themes/flex-mag-edit/single.php on line 230
Loading...

Most Popular

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2015 The Mag Theme. Theme by MVP Themes, powered by Wordpress.

To Top