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White haricot bean and tomato soup recipe

White haricot bean and tomato soup recipe

55 ratings

Our easy bean and tomato soup recipe is healthy and dairy-free, plus it ticks a big box for fibre, with a whopping 11g per portion. Ready in just 40 minutes this easy-to-make soup can be eaten hot, or left to cool a little and served with a crusty roll. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 147 calories / serving
  • Healthy
  • Dairy-free

Ingredients

  • 2tbsp olive oil
  • 1 onion, peeled and finely sliced
  • 2 garlic cloves, finely sliced
  • 1 celery stalk, finely chopped
  • 1tbsp tomato puree
  • 1tsp paprika
  • 2 x 400g cans white haricot beans, drained
  • 1 x 400g can chopped tomatoes
  • 300ml chicken or vegetable stock
  • 1 sprig thyme
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    615kj
    147kcal     7%

  • Fat

    4g 6%

  • Saturates

    1g 5%

  • Sugars

    7g 8%

  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 19g Protein 8.9g Fibre 11.8g

Method

Our easy bean and tomato soup recipe is healthy and dairy-free, plus it ticks a big box for fibre, with a whopping 11g per portion. Ready in just 40 minutes this easy-to-make soup can be eaten hot, or left to cool a little and served with a crusty roll.

  1. Heat the olive oil in a pan and cook the onion, garlic and celery for about 10 minutes until the onion is soft and deep gold. Stir in the tomato purée and paprika and cook out for two minutes.
  2. Add the haricot beans, chopped tomatoes, stock and thyme and bring to the boil. Simmer for about 20 minutes until the liquid has reduced a little. Season. Serve either hot or warm.

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