Tomato And Haricot Soup, 15p.
This simple staple started off as a tin of baked beans, thoroughly rinsed, plus a carton of chopped tomatoes – out of which I made a hearty, filling soup suitable for lunch or a light supper. I’ve jazzed it up a bit since then! And don’t be scared of rinsing baked beans, they are normally just haricot or borlotti or cannelloni beans slathered in ‘that’ bright orange tomato sauce, and the value range versions are much cheaper than their plain counterparts…
1 medium onion
2 cloves of garlic
500ml beef, chicken or vegetable stock
1 x 400g tin of cannelloni, haricot or borlotti beans (or rinsed baked beans)
a handful of fresh thyme or rosemary
1 x 400g carton or tin of chopped tomatoes
Peel and chop the onion, peel and finely chop the garlic, wash and chop the carrot. Put them all into a saucepan and cover with the stock.
Drain and rinse the tinned beans, then throw them into the pan.
Add the herbs and the chopped tomatoes, then simmer for 30 minutes until the veg are soft.
This soup can be served chunky – by tipping half into a blender, pulsing and mixing the purée back in with the chunky half in the pan – or smooth, by pulsing the lot in a blender.
Tips: For a lighter summer version, add a splash of lemon juice, use chicken stock in place of the beef and parsley instead of the woody herbs. use less stock for a thicker mixture, which once blended can be frozen in ice cube moulds and used as a delicious pasta sauce.
‘Tomato And Bean Soup’ from A Girl Called Jack by Jack Monroe.