“Nothing in the Fridge” Beans and Tomato Soup
I am almost embarrassed to call this a recipe. Made with just a handful of pantry staples, it is my go-to soup when I need something comforting and ready in under 10 minutes. It is incredibly simple to prepare yet packed with flavour.
When time allows, I often add extra vegetables such as carrots or courgettes for additional flavour, texture and colour. However, it is every bit as satisfying in its simplest form. Give it a try it and I am sure it will become your go-to too!
Serves 4 (can easily be doubled to serve 8)
Ingredients
2 tbsp extra virgin olive oil (plus extra to serve)
1 medium onion (100 –150 gr) roughly chopped
1 415 gr baked beans in tomato sauce (Heinz or another brand)
Pepper to taste
Optional garnish: sour cream or Kefir, cooked spinach or turnip greens or pumpkin seeds
Equipment
Medium saucepan
Large mixing bowl or blender jug
Hand blender (stick blender) or countertop blender
Method
1. Place the pot over a medium heat (or 5 out of 9 in an induction or electric hob). Add the olive oil and onion and sauté the onion for about 10 minutes until is soft and translucent.
2. Stir in the can of beans and 250 ml to 300 ml of water. Cook for about 5 minutes, just long enough to heat the beans through, as they are already cooked
3. Transfer the soup base to the large mixing bowl or jug, reserving a few spoonfuls of beans for garnish. Blend until smooth and creamy. If the soup is thinner than you would like, return it to the saucepan and simmer for a few more minutes. Conversely, if it is too thick, loosen it with a little extra water or stock.
4. I like to finish the soup with the reserved beans, a handful of spinach, a spoonful of kefir, a scattering of seeds and a generous drizzle of good olive oil. Served with a thick slice of toasted sourdough, it makes a simple yet wonderfully satisfying meal.
Tips
If I happen to have vegetables in the fridge, such as courgettes or carrots, I often chop them into small cubes and add them to the soup in Step 2. They add a little more texture and flavour, although the soup is perfectly good without them. When doing so, I simply extend the cooking time by about 10 minutes.
The soup will last in the fridge for about 5 days and can be frozen. If frozen, just leave it outside the fridge/freezer for a few hours before your desired mealtime. To reheat, transfer the soup to a large saucepan over low to medium heat (3 or 4 out of 9) until it starts boiling.