Italian White Bean & Cherry Tomato

Name: Italian White Bean & Cherry Tomato
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 stock cubes; a sprig of fresh basil; 2 garlic cloves, peeled and finely chopped; 1 teaspoon dried oregano; 1 tablespoon olive oil or butter; 1 carrot, peeled and finely chopped; 1 x 400 g tin cannellini beans, drained; 1 courgette, finely chopped; 1 onion, peeled and finely chopped; salt and freshly ground black pepper; 10 cherry tomatoes, halved

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Soups

By Fraser Reid

Published 2019

About

If you can find some fresh oregano or have some in the garden, then pick the leaves from a couple of sprigs instead of using dried oregano.

Ingredients

1 tablespoon olive oil or butter
1 onion, peeled and finely chopped
1

Europe
Italy
Spring
Mediterranean
Vegetarian
Gluten-free
May
Soup

Method

Heat the oil or butter in a pot over a medium-low heat. Fry the onion, carrot, courgette and garlic for 5–10 minutes until they are soft.

Pop in the cherry tomatoes along with the beans and oregano and mix everything together.

Add a litre of boiling water and the crumbled stock cubes, and then bring everything to the boil. Turn down the heat and simmer for 15 minutes.