Serving size: Serves 4
Cuisine type: Italian, Modern Australian
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Easy recipes, Soup
Convenience recipes: four or less

Real Living recipe for chunky bean and tomato soup.

INGREDIENTS

4 large truss or Roma tomatoes
Olive oil
Sea salt
Ground black pepper
1 red onion, chopped finely
2 cloves garlic, minced
400g tinned chopped tomatoes
1 tsp smoked paprika
400g tinned cannellini beans
400g tinned chickpeas
Large handful fresh basil, torn
Small handful of fresh flat-leaf parsley, chopped finely
2 handfuls of grated parmesan
Cup of water (optional)
Crusty bread rolls, to serve

Equipment
Sharp knife
Grater
Baking tray
Large, heavy-based, casserole-style saucepan
Potato masher
Airtight container

METHOD

Roast tomatoes Preheat oven to 180°C (160°C fan). Cut fresh tomatoes in half and place cut-side up on baking tray. Drizzle oil all over. Season with salt and pepper and roast in oven for 20 to 25 mins.

Make soup Pour 1 tbsp of oil into saucepan over medium heat. Add chopped onion and sauté (gently fry) for 5 mins. Add garlic and fry over gentle heat until onion and garlic have softened. Add tinned and roasted tomatoes to mix, stirring to combine. Use potato masher to break down tomatoes. Add paprika, cannellini beans, chickpeas, basil, parsley and handful of parmesan.

If soup mixture is too thick, add 1 cup of water. Season to taste.

Simmer soup for 10 to 15 mins, then leave to cool. Transfer to airtight container and chill in fridge overnight.

Heat soup at work. Sprinkle handful of grated parmesan on top and serve with bread roll.

Tip Chickpeas make this a low GI dish, helping keep hunger pangs at bay. This soup can be made on Sunday night and taken into work for lunch on Monday and Tuesday. For a change on the second day, fry up a few pieces of chorizo and add to the soup. Yum!