Fine tomato soup with beans and cabanossi

Name: Fine tomato soup with beans and cabanossi
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 2-3 Garlic cloves; 1 can(s) (850 ml) peeled tomatoes; 1 can(s) (425 ml) small white Italian beans; 150 g Spring onions; 200 g Cabanossi; 150 g cherry tomatoes; 2 TABLESPOONS Oil; 1 TABLESPOON dried oregano; 2 TABLESPOONS Tomato paste; 500 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Sweet peppers; 1 pinch Sugar; 7-10 Tbsp Oregano

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
2-3 Garlic cloves
1 can(s) (850 ml) peeled tomatoes
1 can(s) (425 ml) small white Italian beans
150 g Spring onions
200 g Cabanossi
150 g cherry tomatoes
2 TABLESPOONS Oil
1 TABLESPOON dried oregano
2 TABLESPOONS Tomato paste
500 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Sweet peppers
1 pinch Sugar
7-10 Tbsp Oregano

Directions

1
Peel and finely dice the onion and garlic. Puree the tomatoes with a blender. Pour beans into a sieve, rinse with cold water and drain well. Clean and wash spring onions and cut into fine rings.
2
Cut the sausage into long thin slices. Clean, wash and halve the tomatoes. Heat oil in a pot, fry sausage briefly in it and take it out. Add onion to the oil and fry until transparent. Add garlic, oregano, spring onions and tomatoes, fry briefly.
3
Add tomato paste, sweat briefly, deglaze with stock and pureed tomatoes. Bring to the boil. Simmer at low heat for about 5 minutes. Add beans and sausage 2 minutes before the end of cooking time. Season soup with salt, pepper, paprika and sugar.
4
Serve garnished with oregano as desired.