Tomatoandbutterbeansoup Recipes

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BUTTER BEAN & TOMATO STEW



Butter bean & tomato stew image

Packed full of iron, this stew makes a great side dish or a super healthy supper when partnered with a jacket potato

Provided by John Torode

Categories     Buffet, Side dish

Time 50m

Number Of Ingredients 8

3 tbsp olive oil
2 shallots , diced
2 carrots , diced
1 large onion , sliced
6 large tomatoes , chopped and sprinkled with a little salt
400g can butter beans , drained
small bunch flat-leaf parsley , chopped
harissa , to serve

Steps:

  • In a large pan, heat the oil and add the shallots, carrots and onion. Gently sweat, stirring, until soft but not coloured. Add tomatoes and slowly cook for 15 mins. Add the beans, reduce the heat to nearly nothing and warm through. Taste, season, then stir in the parsley. Serve with harissa.

Nutrition Facts : Calories 155 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.98 milligram of sodium

RED LENTIL & BUTTER BEAN SOUP



Red Lentil & Butter Bean Soup image

Easy to make and packed full of goodness. A real 'winter warmer'.

Provided by dhoohar

Time 40m

Yield Serves 4

Number Of Ingredients 14

1 tsp cumin seeds
1 tsp fennel seeds
1 tbsp olive oil
1 red onion (chopped)
1 red chilli (chopped, seeds removed
1 red pepper (chopped)
1 clove garlic (crushed)
150g red split lentils
1 can of chopped tomatoes
1 Litre of vegetable stock
1 x 400g can butter beans
Fresh coriander (chopped)
Fat-free Greek yoghurt
Salt and pepper

Steps:

  • Toast the cumin and fennel seeds by dry frying them in a large heavy based pan until they darken slightly and release their aroma, but do not burn. Set aside some of the seeds for garnishing later. Leave the rest in the pan.
  • Add the oil followed by the onion, pepper, chilli and garlic. Cook on a medium to low heat until softened but not browned (approx. 5 mins).
  • Add the lentils, tomatoes and stock. Bring to the boil then simmer for about 15 minutes until the lentils are cooked.
  • Remove from the heat and puree either with a stick blender or cool a little and transfer in safe quantities to a liquidiser. Whizz until smooth and return to the pan.
  • Add the drained butter beans to the pan and heat gently.
  • Season with salt and freshly ground black pepper and ladle into bowls.
  • Garnish each with a spoonful of yoghurt, some fresh chopped coriander and a sprinkling of the toasted seeds. Serve with some crusty bread rolls.

TOMATO AND BUTTER BEAN SOUP



Tomato and Butter Bean Soup image

Make and share this Tomato and Butter Bean Soup recipe from Food.com.

Provided by Sackville

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons sunflower oil
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
1 teaspoon curry powder
1 tablespoon tomato puree
1 vegetable stock cube, dissolved in 850 ml warm water
14 ounces canned tomatoes, chopped
8 ounces potatoes, peeled and diced
1 carrot, peeled and diced
salt & freshly ground black pepper
15 ounces canned butter beans, drained
1 tablespoon parsley, chopped

Steps:

  • Heat the oil in a large, heavy-based pan.
  • Add the onion, garlic and curry powder, then cook for 1 minute.
  • Stir in the tomato puree, vegetable stock, tomatoes, potatoes and diced carrot.
  • Cover and simmer for 35 minutes.
  • Season to taste.
  • Add the butter beans and parsley, then simmer for 10 minutes.

Nutrition Facts : Calories 218.6, Fat 7.4, SaturatedFat 1, Sodium 411.9, Carbohydrate 33.2, Fiber 7.1, Sugar 5.1, Protein 6.9

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