Tomato soup with beans and broccoli

Name: Tomato soup with beans and broccoli
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g Broccoli; 7-10 Tbsp Salt; 1 Onion; 2 Garlic cloves; 1 can(s) (425 ml) white beans; 1 can(s) (850 ml) peeled tomatoes; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Sweet peppers; 7-10 Tbsp colourful pepper and parmesan slicer

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g Broccoli
7-10 Tbsp Salt
1 Onion
2 Garlic cloves
1 can(s) (425 ml) white beans
1 can(s) (850 ml) peeled tomatoes
1 TABLESPOON Oil
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Sweet peppers
7-10 Tbsp colourful pepper and parmesan slicer

Directions

1
Clean and wash the broccoli, cut off the florets and cook in boiling salted water for about 12 minutes. In the meantime, peel and finely dice the onion. Peel the garlic and press it through a garlic press.
2
Drain the beans well on a sieve. Puree the tomatoes with the hand blender. Heat the oil in a pot. Add onions and garlic and fry for about 3 minutes. Deglaze with the pureed tomatoes, bring to the boil and season with salt, pepper, sugar and paprika.
3
Drain the broccoli on a sieve. Add the beans and broccoli to the soup, bring to the boil again and serve sprinkled with coloured pepper and parmesan slices as desired.