Mediterranean tomato soup

Name: Mediterranean tomato soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Spring onions; 1 Garlic clove; 3 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 500 ml Vegetable broth; 1 can(s) (425 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Sugar; 1/2 425- ml can of small white beans; 1 (approx. 200 g) small zucchini; 75 g cherry tomatoes; 7 Stem(s) Thyme

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Spring onions
1 Garlic clove
3 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
500 ml Vegetable broth
1 can(s) (425 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp Sugar
1/2 425- ml can of small white beans
1 (approx. 200 g) small zucchini
75 g cherry tomatoes
7 Stem(s) Thyme

Directions

1
Wash and clean spring onions. Cut the green and white part separately into rings. Peel and roughly chop the garlic. Heat 1 tablespoon of oil in a pot. Sauté lightly onion rings and garlic for 2-3 minutes, then stir in tomato paste. Sweat tomato paste for 1-2 minutes, add stock and tomatoes. Season with salt, pepper, paprika and some sugar and let simmer covered for about 20 minutes.
2
Pour beans into a sieve and rinse under cold water. Wash and clean the zucchini, cut in half lengthwise and cut into slices. Wash and quarter tomatoes. Heat 2 tablespoons of oil in a frying pan. Fry the zucchini for about 5 minutes, turning them light brown. Add tomatoes, beans and green spring onion rings and fry for about 1 minute more. Season vegetables with salt and pepper, set aside
3
Wash the thyme, shake dry and finely chop the leaves of 3 stems. Add chopped thyme to the soup, puree and season again. Arrange the soup in bowls and arrange the vegetables in the middle. Garnish with the remaining thyme and serve immediately