Tomato soup with beans
easy
30 mins
30 mins
Ingredients
- 1 medium onion
- 1 Garlic clove
- 2 TABLESPOONS Olive oil
- 1 (approx. 75 g) small carrot
- 500 g Tomatoes
- 1 TABLESPOON Flour
- 1/2 l Vegetable broth (instant)
- 2-3 stem(s) Thyme
- 1 package (500 g) strained tomatoes
- 1 Bay leaf
- 1 can(s) (425 ml; 250 g of extractable weight) small white beans
- 2 discs Parma ham (about 20 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
Directions
- 1
Peel and finely chop the onion and garlic. Heat 1 tablespoon of oil in a saucepan. Sauté the onion and garlic in it. Meanwhile peel and wash the carrot and cut it into fine cubes. Wash and clean the tomatoes and cut them into large pieces.
- 2
Add the carrot and tomatoes to the onion and garlic mixture, dust with flour, sauté briefly and deglaze with vegetable stock. Wash the thyme, dab dry and pluck. Add strained tomatoes, bay leaf and thyme and simmer for about 15 minutes. Drain the beans. Cut the Parma ham into strips about 1 cm wide. Heat the remaining oil in a frying pan. Fry the Parma ham strips in it for approx. 1 minute, turning them until crispy and take them out and put them aside. Season tomato soup with salt, pepper and sugar. About 1 minute before the end of the cooking time add beans to the boiling soup, simmer briefly and arrange in soup plates.
- 3
Cut the Parma ham into strips about 1 cm wide. Heat the remaining oil in a frying pan. Fry the Parma ham strips in it for approx. 1 minute, turning them until crispy and take them out and put them aside. Season tomato soup with salt, pepper and sugar. About 1 minute before the end of the cooking time add beans to the boiling soup, simmer briefly and arrange in soup plates. Spread Parma ham strips on top
Nutrition Facts
230 kcal
25 g
8 g
11 g
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