We love soup and tomato soup is at the top of our list of favorites. You can vary endlessly with tomato soup: try this with spelled and white beans.
Ingredients
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1 onion
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1 carrot
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2 stalks celery
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2 bell peppers (red and/or yellow)
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2 cloves of garlic
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2 tablespoons olive oil (+ a little extra)
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sprig fresh thyme (or 1-2 teaspoons dried thyme)
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8 leaves of fresh sage
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1 can of peeled tomatoes
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1½ liter stock (from tablet)
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100 grams spelled
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500 grams cooked white beans (from a can or jar)
Preparation
Cut the onion, carrot, celery and bell pepper into small pieces. Chop the garlic. Heat the oil in a stockpot and fry the vegetables and garlic for 5 minutes. Add the thyme and 6 sage leaves. Add the tomatoes and the stock. Stir in the spelled and bring to a boil. Let the soup simmer for 30 minutes. Meanwhile, drain the beans. Add the beans for the last 10 minutes of cooking time. Season the soup with salt and pepper. Serve with some chopped sage and drizzle with a little more olive oil.
Number of persons
4 persons
Duration
40 minutes
Sources):
- Plus Magazine
