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Spicy Tomato & White Bean Soup Recipe

Spicy Tomato & White Bean Soup recipe

Stashcook

This is a warm, spicy soup with white beans and tomatoes. It has roasted peppers and a special spicy sauce. You eat it with crispy bread and a cool, creamy topping. It's good for a cozy meal!

Ingredients

3 medium Carrots (150 g)
4 Garlic Cloves
20 g Cilantro
1 large Zucchini (200 g)
150 g Roasted Yellow Peppers
2 x (400 g) Tins of Great Northern Beans
3 Tbsp Sambal Oelek
2 x (400 g) Tins of Fire-Roasted Tomatoes
4 Whole Grain Flatbreads
100 g Greek Yogurt
1 Tbsp Olive Oil
Salt to taste

Method

1
Chop the carrots and zucchini into 1cm pieces. Peel and finely chop the garlic. Remove the cilantro stalks and finely chop them, setting the leaves aside.
2
Heat the olive oil in a large pot over medium heat. Add the chopped carrots and cilantro stalks with a pinch of salt, and cook for about 5 minutes until they start to soften.
3
Add the chopped garlic and zucchini to the pot and cook for another 3 minutes until fragrant.
4
While the vegetables are cooking, drain the beans and slice the roasted yellow peppers.
5
To the pot, add the beans, sambal oelek, and fire-roasted tomatoes. Stir well and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 15 minutes.
6
While the soup is simmering, heat the whole grain flatbreads according to the package instructions.
7
After the soup has simmered, check for seasoning and add more salt if needed. Then, turn off the heat and stir in the cilantro leaves.
8
Serve the soup hot, with a dollop of Greek yogurt on top, a piece of warm flatbread on the side, and an optional drizzle of olive oil over the yogurt.

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