Roasted tomato, red bean & feta soup
| Recipe By: | Phillippa Cheifitz |
| Serves: | 4 |
| Cooking Time: | 45 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 2 x 400 g Italian chopped tomatoes
- olive oil, to drizzle
- 1/2 onion, finely chopped
- 4 cups cold water
- sea salt and freshly ground black pepper, to taste
- 1 400g tin kidney beans, drained
- 4 rounds Feta cheese
- ciabatta, sliced
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Drain the tomatoes and set aside the juice. Slice the tomatoes in half and place cut side down in a roasting pan. Pour over the juice and drizzle with olive oil.
- Roast at 230°C for about 15 minutes or until starting to catch.
- Meanwhile, soften the onion in 1 to 2 spoonfuls of oil in a large saucepan. Stir in the garlic, roasted tomatoes with juice, and water. Simmer for about 20 minutes. Blend roughly and check seasoning. Bring to the boil again. Add the beans and simmer for about 5 minutes.
- Place a round of feta in each soup bowl. Ladle over the piping hot soup. Add a sprinkling of parsley and serve.
Variations: Use chickpeas or lentils instead of beans; try vegetable stock instead of water.
Per serving: 1877.9kJ, 20.4g protein, 36.8g fat, 7.5g carbs
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