Super-filling bean and basil soup recipe

  • Serves 4
  • 15mins to prepare
  • 140 calories / serving
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Empty the contents of two tins of chopped tomatoes into a blender, along with a can of red kidney beans and 200ml of vegetable stock. Blend for approximately 30 seconds until smooth. Empty the contents of the blender into a pan, add the sugar and tin of spicy mixed beans and heat through, stirring continuously until piping hot.  

Remove from the heat, stir through the fresh basil then serve with a either dessert spoon of low fat crème fraîche, freshly grated Parmesan or a swirl of balsamic glaze on top and a further sprinkling of fresh basil leaves.

Tip: Coriander makes an excellent substitute for the basil if you prefer. 

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  • Ingredients

  • mixed spicy beans
  • red kidney beans, rinsed
  • chopped tomatoes
  • 3tbsp finely chopped fresh basil
  • 2 garlic cloves, crushed
  • 2tsp sugar
  • 1 vegetable stock cube dissolved in 150ml of boiling water.
  • salt to taste
  • ground black pepper to taste
Shop ingredients
  • Energy 655kj 140kcal 7%
  • Fat 1g 2%
  • Saturates 0g 1%
  • Sugars 9g 10%
  • Salt 2.5g 41%

of the reference intake
Carbohydrate 24.9g Protein 9.1g Fibre 10g


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