White Bean Soup

Cooked white beans simmered with onion, carrot and tomato paste, partly blended for a creamy-chunky texture and topped with chili butter. Budget-friendly, vegetarian and gluten-free.

Ingredients

• 400 g cooked white beans, drained
• 100 g (1 medium) onion
• 80 g (1) carrot
• 30 g (1 1/2 tbsp) tomato paste
• 25 g butter
• 15 g (1 tbsp) olive oil
• 1100 g water
• 8 g salt
• 3 g red pepper flakes

Instructions

1. 1

   Finely chop the onion and cut the carrot into small cubes.

2. 2

   Heat the olive oil and 15 g of the butter in a pot; cook the onion over medium heat for 4-5 minutes, then the carrot for 4 minutes. Stir in the tomato paste for 1 minute.

3. 3

   Add the cooked beans, water and salt. Bring to a boil, then lower the heat and simmer with the lid ajar for 20 minutes.

4. 4

   Pulse a few times with an immersion blender to mash about half the beans, leaving the soup creamy but chunky.

5. 5

   Melt the remaining 10 g butter in a small pan, sizzle the red pepper flakes for 20 seconds and drizzle over the soup when serving.

Nutrition

Per serving