Tuscan Bean Soup
Mike Simmonds from GFresh Food at the Royal Agricultural University in Cirencester, Gloucestershire, and uses a wealth of Country Range ingredients to this amazing Tuscan Bean Soup for his discerning student diners.
Step 1Chop the red onion, garlic and yellow pepper.
Step 2In a large pan gently sweat off the vegetables with the paprika in the olive oil but do not allow the vegetables to brown.
Step 3Add the tomato paste and gently cook out for a few minutes.
Step 4Add the vegetable bouillon to 3 pints of boiling water and set aside.
Step 5Drain off the five bean salad and rinse with cold water.
Step 6Add the chopped tomatoes, beans and vegetable stock to the pan and simmer with a lid on for half a hour.
Step 7Season to taste and add the chopped basil before serving.
- 800 g Country Range Five Bean Salad
- 1 kg Country Range Chopped Tomatoes
- 150 g Country Range Tomato Paste
- 25 g Country Range Vegetable Bouillion
- 100 g red onion
- 2 cloves garlic
- 70 ml Country Range Extra Virgin Olive Oil
- 1 yellow capsicum
- 30 g fresh basil
- pinch salt
- pinch pepper
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