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Spicy Tomato & White Bean Soup Recipe

Spicy Tomato & White Bean Soup recipe


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!


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


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.
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.
Add the chopped garlic and zucchini to the pot and cook for another 3 minutes until fragrant.
While the vegetables are cooking, drain the beans and slice the roasted yellow peppers.
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.
While the soup is simmering, heat the whole grain flatbreads according to the package instructions.
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.
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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