Tomato soup with beans. Tomato soup with beans - lean recipe with photo Bean soup with fresh tomatoes

However, there is more than one version of this Italian soup. Tomato soups are prepared with various products. For such soups, you can use tomatoes in any form: canned or fresh, in the form of tomato paste. Below we will tell you how to cook such a soup.

Tomato soup with beans

Ingredients:

beans - 1 cup;
potatoes -2 pcs.;
leek - 1 pc.;
carrots -1 pc.;
celery - 50 g;
tomato paste - 1 tbsp. spoon;
butter;
parsley - 2 stalks;
salt pepper.

Cooking

Soak the beans in advance for a couple of hours. After we sort out the beans, we throw out the bad ones. Cook the beans for 15 minutes, then add the diced potatoes to it and cook together for another 20 minutes. At this time, melt the butter and simmer on it the leek, chopped into strips, under a closed lid. After 10 minutes, add the celery root and carrots to the pan. Simmer, covered, until potatoes and beans are tender, about 35 minutes.

As soon as the beans and potatoes are cooked, add the contents of the pan to the pan. Season with nutmeg, salt and pepper. We wait until the soup boils, and add 1 tbsp. a spoonful of tomato paste. Bring to a boil and finally salt it. Add greens to the soup and cook it at a low boil for another 5 minutes. Serve to the table, such a soup is better to eat without immediately warming up.

Tomato soup with white beans

Ingredients:

tomato (pulp and seeds) - 8 pcs.;
canned white beans - 1 can;
smoked brisket - 100 g;
carrots - 1 pc.;
onion - 1 pc.;
olive oil - 4 tbsp. spoons;
petiole celery - 2 pcs.;
tomato juice - 300 ml;
salt pepper;
seasoning Provencal mixture of herbs - 2 tbsp. spoons.

Cooking

Add the chopped brisket to the heated olive oil and lightly fry, add the onions, carrots, celery stalks and tomato pulp, mix and fry. Add tomato juice, white beans, season with a mixture of Provence herbs, salt and pepper. Cook for 25 minutes. Garnish the finished soup with basil.

tomato bean soup recipe

Ingredients:

water - 2 l;
canned beans - 200 g;
potatoes - 1 pc.;
beef - 300 g;
potatoes - 1 pc.;
onion - 1 pc.;
carrots - 2 pcs.;
tomato juice - 250 ml;
salt;
ground pepper;
bay leaf;
vegetable oil - 1 tbsp. spoon.

Cooking

We throw chopped meat, beans, whole carrots into the multicooker bowl, salt and fill with water. Cook in simmer mode for two hours. We prepare the dressing: for this, fry the onions and carrots in oil until a pleasant yellow color. Then pour in the tomato juice and simmer over moderate heat for 20 minutes. We cut the potatoes and throw them into the slow cooker after the beep. Pour our dressing there, salt, pepper, add lavrushka, and cook for another 60 minutes in the same mode.

Spicy tomato soup with beans

Ingredients:

vegetable oil - 40 ml;
tomato puree - 500 g;
salt;
broth - 500 ml;
onions - 2 pcs.;
ground chili pepper;
beans - 500 g;
parsley.

Cooking

Fry the onion and add the tomato puree and red pepper. Keep on fire for a few minutes, add the beans and simmer for 25 minutes. Pour the broth into the tomato mixture. The consistency of the soup should be thick, but if it turns out to be watery, add a little flour. Before the end, add more greens and serve the soup hot.

Tomato soup with canned beans

Ingredients:

Cooking

Minced meat is fried with onions. Add the remaining ingredients, mix and heat well over low heat, but do not let it boil.

Step-by-step recipes for tomato soups with beans and potatoes, vermicelli or mushrooms: quick recipes for canned bean soup in tomato sauce

2018-03-06 Oleg Mikhailov

Grade
prescription

2872

Time
(min)

servings
(people)

In 100 grams of the finished dish

2 gr.

1 gr.

carbohydrates

5 gr.

32 kcal.

Option 1: Classic Tomato Bean Soup Recipe

According to the basic recipe, canned white beans are used. This somewhat simplifies the cooking process, on the other hand, nothing prevents you from using beans boiled with your own hands. Go through them, removing all suspicious and dark ones, rinse lightly and leave in cool water for an hour and a half. Change the water and repeat this operation three times, soaking the beans for an hour to two each time. Change the last water too, put the pan on moderate heat, and boil the kettle separately. Replace the boiled broth with fresh boiling water and cook the beans until cooked without salt and spices.

Ingredients:

ripe tomatoes - 500 grams;
two large potatoes;
two liters of ready-made broth;
a jar of beans, canned - 400 grams of the product;
large lettuce;
a bunch of young parsley;
two cloves of garlic;
medium-sized carrot;
vegetable oil;
salt, crushed coriander in a mortar, cumin and pepper.

Step by step recipe for tomato soup with beans

We pass vegetables. To do this, we clean and rinse the onion with running water, cut into quarters of rings, peel the peel from the carrots, rub with a coarse grater. Put the vegetables in the oil heated in a frying pan and slowly fry, stirring occasionally.

We cut the washed tomatoes into large slices, wipe through a colander, trying not to push through the dense parts. We discard the mass remaining in the colander, and the mass that has passed through it can be passed through a large sieve this time, removing the seeds and the remains of the skin.

Pour the tomato puree to the browned sauté, lightly pepper and add a little. Reduce the heat to a minimum, crush and put the peeled garlic into the fry.

We put the broth to warm up, and meanwhile peel the potatoes. After rinsing, cut into narrow short sticks, put in a saucepan. After boiling, boil for about eight minutes and add the beans strained from the sauce. Cook until potatoes are ready.

After adding the frying to the soup, mix, season with spices and salt to the norm. Cook for another ten minutes and let it brew for exactly the same amount.

Option 2: A Quick Recipe for Rich Canned Bean Soup in Tomato Sauce

Bean soups in pork broth are tasty and rich. For our recipe, canned sugar beans and mild tomato are more suitable. It is better to add all the spices to the dish yourself, especially since they should not be abused - the broth is very aromatic without them.

Ingredients:

tenderloin, pork - 400 grams;
350 gr. potatoes;
three large sweet peppers;
onion, onion - 300 grams;
half-liter jar of beans in a tomato;
250 grams of carrots;
two garlic cloves;
two tablespoons of vegetable oil;
black pepper, fresh herbs, coarse salt;
sour cream of medium fat content - one and a half glasses.

How to quickly cook soup from canned beans in tomato sauce

Cut the washed pork into portions. Pour boiling water in a three-liter saucepan, cook for about an hour. Salt and spices will not be added. After the specified time, check the readiness of the meat, if necessary, cook.

Cut the peeled potatoes into slices and dip into the finished broth. The rest of the vegetables are cleaned and cut for sautéing, also into slices. Heat oil in a frying pan, put in it and pass the onion. After a couple of minutes, put the rest of the vegetables, reduce the fire a little, cook the roast, stirring occasionally, for ten minutes.

We open the canned food and completely lay out the contents of the jar in the pan, mix and cover. Simmer for eight minutes and season with grated garlic and pepper. Carefully transfer to a saucepan and cook the soup until the potatoes are ready.

Sprinkle the finished soup generously with herbs, serve by adding sour cream to plates or pouring sour cream into gravy boats.

Option 3: "Minestrone" - tomato soup with beans

There are countless recipes for this soup, and its name literally means “big soup”. Of course, this does not mean the quantity of the dish, but a significant number of its components. Recommended spices can be selected to your taste, or you can take ready-made “Italian herbs” and add a pinch of a mixture of aromatic peppers to them.

Ingredients:

1300 grams of tomatoes;
large onion, salad variety;
one and a half liters of chicken broth;
two stalks of celery;
small carrot;
two hundred grams of green beans;
a third of a glass of fine pasta filling;
dessert spoon of chopped garlic;
beans, colored - a jar of 0.5 liters;
two tablespoons of sunflower oil;
half a glass of grated cheese;
table salt, a spoonful of herbs and two tablespoons of chopped fresh basil.

How to cook

Tomatoes for our soup need pureed. Wash them and cut into large slices, wipe with force through a colander, leaving the skin and dense parts of the pulp on it. Stir the puree with a fork and pick out any visible pieces of the skin if they do pass through the wire rack. Puree again with an immersion blender and temporarily refrigerate.

After removing the husk, wash and cut the onion into small squares. Heat a voluminous pot with two tablespoons of oil, sauté the onion until golden brown over low heat, stirring as needed. Cut the carrots together with celery, chop or grate the garlic. Put the garlic in the frying pan and warm it up a little, then add the rest of the chopped vegetables and cook until they soften.

Add the green beans cut into short slices, season with spices, pepper, add a little salt, simmer for three minutes and pour in the broth. Add and stir the tomato puree, cover with a lid and adjust the temperature to a very low boil.

After boiling for ten minutes, put canned beans and pasta. Stir, cook the soup until the pasta is ready, then add salt to the norm and lightly pepper. Serve sprinkled with basil and grated cheese.

Option 4: Tomato Soup with Beans and Tuscan Cabbage

Tomatoes for soup need salty, in spicy brine. After wiping, their volume will decrease, so take a little with a margin. It is undesirable to replace the oil indicated in the list of components with any other, it is the taste of olives that gives charm to this original soup.

Ingredients:

canned tomatoes - one kilogram;
300 grams of tender cabbage, Beijing or Savoy;
canned beans, white - 450 grams;
oil, olive - four tablespoons;
salt and pepper, black.

Step by step recipe

Put the tomatoes in a bowl and carefully remove the skin, remove the dense parts. Cut the remaining pulp, measure three and a half cups into a saucepan, add two cups of water and turn on the heat. Salt and add pepper to taste.

Finely chop the cabbage, removing all seals. Add to the boiled tomato mass, mix and cook under the lid for a quarter of an hour.

Open the canned food, rinse the beans thoroughly with cool water from the sauce. Put in a saucepan and heat for a few minutes. Season the soup to your desired taste with salt and pepper.

Pouring portions, add a little oil to each.

Option 5: Canned Bean Soup in Tomato Sauce with Mushrooms

Part of the chicken can be replaced with smoked ham. Remove the bones from it, if the product is hot smoked, be sure to cut off the skin. After the fresh chicken has been cooked for half the time indicated in the recipe, add the smoked chicken to it, and do not change anything else.

Ingredients:

250 grams of canned beans in tomato;
two small chicken thighs - only 450 grams;
one small carrot and one onion;
2-3 dried mushrooms;
large garlic clove;
salt, parsley and pepper.

How to cook

Leave the washed mushrooms to soak in cold water for about an hour. Peel the vegetables and cut everything into one-size centimeter cubes. Chop or cut the chicken into four pieces.

Cooking in a two-liter saucepan. Pour hot water over the chicken and onion, leaving some room for other ingredients. We put on fire, cook for about forty minutes. Add potatoes, and after ten minutes put carrots and soaked mushrooms.

In the next run, lay out the beans along with part of the sauce, add salt and be sure to pepper, cook, watching the potatoes. As soon as it is ready, season with chopped garlic and herbs, warm it up for a couple of minutes on the stove, then insist, covered with a lid, from a quarter to a half hour.

Looking for a hearty, healthy, simple and delicious soup recipe? Cook tomato soup with beans - and you will provide yourself with energy for several hours.

The benefits of tomato soup with beans

Tomato soup with beans- This is a double dose of nutrients, vitamins and elements. So, tomatoes contain glucose, fructose, iodine, sodium, iron, manganese, zinc, vitamins A, B2, B6, K, E, PP, and they are also a kind of antidepressants and have anti-inflammatory effects. Beans are generally among the ten most useful foods - they contain well-digestible proteins, carotene, vitamins B, C and PP, vital amino acids, and many others. In other words, a bowl of tomato soup with beans can fill almost all human needs for nutrients, vitamins and elements. Tomato soup with beans can be prepared as a vegetarian dish, or with the addition of meat, game and smoked meats - in this case, its calorie content will be higher.

Tomato soup with beans - recipes

Tomato soup with beans and pasta.

Ingredients: 500g tomatoes, 150g small pasta, 3 tbsp. olive oil, 400g canned white beans, 4 cups dried tomatoes, 4 tbsp. black olives, 4 tbsp. Italian herbs.

Preparation: peel the tomatoes, chop, stew, beat with a blender, add the broth until the tomato soup is thick. Bring soup to a boil, add pasta, olive oil, simmer for 2 minutes. Put the beans, chopped dried tomatoes, chopped olives, heat for another 2 minutes, add chopped Italian herbs.

Tomato soup with beans and hunting sausages.

Ingredients: 700g potatoes, 300g hunting sausages, 400g canned beans, 400g canned tomatoes in their own juice, 150g onions, 5 sprigs of thyme, salt, pepper.

Preparation: finely chop the onion, slice the sausages, dice the potatoes, peel the tomatoes and chop. Pour 3.5 liters of water, bring to a boil, throw in the potatoes, after 3 minutes add sausages, beans, tomatoes, onions, salt, pepper. Once potatoes are cooked, add thyme. Let the soup steep before serving.

Mexican tomato soup with beans.

Ingredients: 1 carrot, 1 onion, 2 celery stalks, 3 sweet bell peppers, 1 hot chili pepper, 3 garlic cloves, 1 liter stock, 400 ml black beans, 1 can of canned tomatoes in their own juice, oregano, cumin, chili, bay leaf, salt, 1 tbsp. vegetable oil.

Preparation: soak the beans in advance for several hours in warm water, boil. Saute finely chopped carrots, onions, celery in vegetable oil, add pepper strips, after 5 minutes - pour in hot broth, tomatoes, chili and bay leaf. After boiling, reduce the heat, after 10 minutes add the beans, bring to a boil and put the spices and squeezed garlic. When serving, garnish the soup with finely chopped cilantro, serve sour cream to the dish, serve nachos or tortilla chips with the soup if desired.

To make Tomato Bean Soup, you can use both white and black beans, raw or canned, as well as fresh, canned, or sun-dried tomatoes. Beans need to be soaked for several hours beforehand.

Soup with corn: summer tastes!

Thick soups - rich recipes

Cold tomato soup: perfect for summer

Since the Europeans brought tomatoes from the New World, the use of tomatoes in the kitchen has become as common as the use of beets in Ukrainian borscht. However, the tomato is also common. In addition to salads and second courses, tomatoes are an excellent ingredient for soups.

The common name for first courses with tomato is tomato soups, and the number of options is huge. I read somewhere that many famous food companies produce canned tomato soups. These soups can be seasoned to your liking and served hot or cold.

Usually tomato soups are made using tomato paste, or heavily crushed tomato pulp. Tomato paste, or simply tomato, is made from fresh tomatoes and sold in jars. In fact, this is a concentrated tomato product suitable for cooking.

With tomato paste, by conventional dilution, the vast majority of "shop" tomato juices are made. This process is affectionately referred to as "recovery". Less concentrated tomato - canned tomato pulp, is very popular in European cuisines, especially in Italian.

Often adding a small amount of tomato to the first course allows you to completely change the taste of the soup. I remember that as a child I did not like vegetable soup, but the addition of literally a teaspoon of tomato paste to the soup - and the soup is already completely different, pleasant.

This, given that I still love tomato juice. At one time, we had a very favorite snack “for this business” canned in tomato sauce. I don’t know why, but I liked the taste, despite the frightening composition. The idea came up to cook vegetable tomato soup with beans. Looking ahead, I will say - it turned out, and very tasty. Tomato soup with beans is easy to prepare, although it takes a long time to soak the beans.

Tomato soup with beans. Step by step recipe

Ingredients (2 servings)

Beans (dry) 1 cup
Potatoes 1-2 pcs
Leek 1 pc
Carrot 1 pc
Celery 50 gr
Tomato paste 1 tbsp. l.
Butter 1 tbsp. l.
Parsley 2-3 stalks
Spices: salt, ground black pepper, nutmeg Taste

Basically, any beans will do. Such as there is. It is only necessary to take into account that colored beans will color the broth. Beans are very difficult to cook, so it is worth soaking them in cold water for several hours in advance. Ideal - soak overnight. After soaking, drain the water, and sort the beans with your hands, paying attention to dark spots and holes - this may be a bean pest, a bug. These beans should be thrown away. Going through a glass of beans is a matter of a few minutes.
Bring 1 liter of water to a boil in a saucepan. Throw the beans into boiling water and cook for 15 minutes at a low boil. It is better to cover the pan with a lid.
Meanwhile, peel the potatoes and cut them into cubes. Add potatoes to the pot and continue to cook for another 15 minutes.
While the beans and potatoes are cooking, cut the leek into thin strips (rings). However, you can use a regular bow, it's not so important. It is important to fry and stew the chopped onion in butter. Melt the butter in a frying pan, fry the onion in it and simmer under a lid over low heat.
After 10 minutes, add finely chopped celery root and carrots, cut into cubes or small pieces of arbitrary shape. Simmer covered until beans and potatoes are cooked. The heat treatment time for onions and carrots should be 30 minutes. If by this time the beans have not yet cooked, just remove the pan from the heat and leave it under the lid.
Once the beans are cooked, add the stewed onions and vegetables to the soup pot. Add the nutmeg at the tip of a knife and season with a little salt and pepper. Do not forget that tomato paste is usually already a little salty. Let the soup simmer for a few minutes.
Add 1 tbsp. l. tomato paste, not too full. As soon as the tomato soup with beans boils again, finally salt it.
Add finely chopped parsley to the tomato soup with beans and cook it at a low boil for 5 minutes.

Tomato soup with beans deservedly takes its place in our hearts. Men love him for his satiety and saturation, and a woman - for ease of preparation. And if you add a spicy note or smoked flavor to the classic recipe, you can diversify your weekday dinner and surprise guests at the holiday. It is prepared all over the world, and each nationality adds its own national flavor.

How to cook tomato soup with beans - 15 varieties

A classic and very easy to prepare tomato soup with beans is amazing in taste, easy to prepare and takes a minimum of your time.

Ingredients:

400 g tomatoes (fresh peeled or canned in their own juice)
1 can canned red beans
a few cloves of garlic to taste
olive oil
favorite greens
spices (salt, red pepper)

Cooking:

Pour a couple of tablespoons of olive oil into a saucepan and put on fire. Grind the garlic and fry a little in oil, the main thing is not to overcook. Add tomatoes to the garlic and fry a little. If the tomatoes are fresh, then you need to stew them to a puree state. Then add the beans along with the juice, and mix everything. Salt, pepper and cook for 5-7 minutes after boiling. Sprinkle with fresh herbs before serving. Bon appetit!

Cooking Tip: This soup is quite thick. If you like a more liquid consistency,. you can add a little water or meat broth.

An interesting combination of ingredients will not leave anyone indifferent and perfectly diversifies the usual everyday menu.

Ingredients:

1.5-2 liters of meat broth
100 gr dry beans
200 gr fresh champignons
about 100 g vermicelli
2 carrots
1 bulb
a couple of cloves of garlic
5 tablespoons tomato paste
2 tablespoons vegetable oil
bay leaf, peppercorns - to taste
universal seasoning
nutmeg
hot red pepper
greenery

Cooking:

It is advisable to pre-soak the beans for several hours, and preferably overnight. Rinse the soaked beans, pour over the broth and put on fire. While the beans are cooking, let's take care of the vegetables. Finely chop the onion, chop the carrots with a grater or cut into small strips. Cut the mushrooms into slices, chop the garlic and herbs.

Fry the onions and carrots in vegetable oil, add the mushrooms and fry for a few more minutes. Then we send the vegetables to the pan with beans, add salt, bay leaf and pepper and cook for 10 minutes. Then you can add vermicelli, tomato paste and other spices. After 5 minutes of cooking, add fresh herbs and, turning off the heat, let the soup brew for 10 minutes. The soup turns out to be very rich and tasty! Try it!

A slow cooker often comes to the rescue of busy housewives who do not have time to stand at the stove for a long time and watch so that the soup does not boil away and the dish does not burn. Tomato soup in a slow cooker according to this recipe is very tasty and satisfying.

Ingredients:

1 can of canned corn
2 medium sized potatoes
1 carrot
1 small onion
1 bell pepper
about 150 gr smoked sausage
170 g tomato paste
frying oil
spices and herbs

Cooking:

Finely chop the onion, pepper, grate the carrots on a coarse grater. Cut the sausage into small strips. Cut the potatoes into not too large cubes. Turn the slow cooker to the “Frying” mode, and add 2 tablespoons of vegetable oil. After the oil warms up, fry the onion, carrot, pepper and sausage. After a few minutes of frying, add potatoes and hot chili pepper (optional) to the multicooker bowl. Fry a little and add 1.5 liters of boiling water. We switch the multicooker to the “Soup” mode for 35 minutes. 5 minutes before the end of cooking, add tomato paste and beans. In order for the soup to infuse, it is recommended to leave it on heating for 10-15 minutes.

This recipe for a fragrant thick soup is known to us thanks to the inhabitants of Portugal. It will perfectly warm you on cold evenings, and spicy lovers will definitely appreciate its taste from the first spoon.

Ingredients:

1 can canned red beans
1 bulb
0.5 l broth
500 gr tomato paste or canned tomatoes
40 ml vegetable oil
2 teaspoons chili pepper
parsley

Cooking:

First of all, chop the onion and fry in vegetable oil until light golden brown. Mix the tomato paste with chili pepper and send it to the onion for 5 minutes. Then add the beans along with the juice and cook for a few minutes. Then add beef broth and bring to a boil. The soup should be quite thick in texture. Before serving, add parsley to the soup and serve!

Cooking Tip: If you don't like chunky onions in your soup, chop raw onions in a blender and sauté the puree in butter, then add the tomatoes. So the consistency of the soup will be more tender and light.

Cream soups are very useful due to their easy digestibility by the body, and tomato puree soup with beans has a pronounced taste and spicy aroma. If you love creamy soups, be sure to add this recipe to your collection.

Ingredients:

100 g white beans
1 medium onion
1 small carrot
1 red bell pepper
1 tablespoon butter
100 g tomatoes in their own juice
1.5 liters of broth
2-3 potatoes
spices to taste
greenery

Cooking:

Boil beans until tender. While the beans are cooking, finely chop the onion, pepper and carrot. Fry the vegetables in a small amount of oil, then add the butter and simmer until the vegetables are soft. Then add tomatoes and some water and simmer for five minutes.

Pour the broth into a separate pan, salt and add the potatoes, cut into small cubes. When the potatoes are ready, add the fried vegetables to the pan, bring to a boil and beat well with a blender. After that, add the finished beans, cook for a few minutes and decorate with herbs.

This recipe is sure to be appreciated by men. It is very satisfying, has a rich bright taste and an amazing aroma of smoked sausages. To make the soup really tasty, it is better to choose very ripe, fleshy juicy tomatoes.

Ingredients:

1 kg of tomatoes
100 gr bacon
2 hunting sausages
1 can canned white beans in their own juice
1-2 teaspoons chili pepper
1 head of onion
a couple of cloves of garlic
spices - salt, pepper, basil
parsley
a little vegetable oil

Cooking:

Plunge tomatoes into boiling water and peel. Finely chop the onion, chop the garlic, cut the bacon into strips, and the sausages into thin circles. Fry onion, garlic and smoked meats in oil, salt and set aside. In another pan, heat a little vegetable oil and send the peeled and chopped tomatoes. After the tomatoes have released enough juice, grind them into a puree using a blender. Without removing from heat, salt, add chili pepper and bring tomato puree to a boil. Then add beans, parsley. Lastly, add our sausages with bacon and vegetables, mix and remove from heat. It is better to serve the soup with garlic croutons. Bon appetit!

Cooking tip: while boiling the tomato puree, taste it, if the tomato variety is such that it gives the soup not quite a pleasant sourness, add a little sugar.

This soup is traditionally prepared with beef broth, but if you do not have time to boil meat, or during fasting days, you can replace the broth with plain distilled water. It will not lose its richness and incredible taste at all.

Ingredients:

1.5 liters beef broth or water
0.5 kg fresh tomatoes
2 cans of canned red beans
1 large or 2 medium onions
2 garlic cloves
dill and parsley
a little olive oil
thyme
salt, black pepper
2-3 tablespoons of all-purpose seasoning

Cooking:

Peel and finely chop the onion, garlic and herbs. Cut the tomatoes in a cross on one side, pour boiling water for a couple of minutes and peel. Then put them in a blender bowl and grind.

Pour a couple of tablespoons of vegetable oil into a deep pan and fry onion and garlic on it. Then add chopped tomatoes to them, salt and add spices. Bring the mass to a boil.

Drain all the juice from the beans and add it to the tomato mass, let it “steam” for 5 minutes. Add a little water or broth to the mass - adjust the density to your liking. Bring our soup to a boil, then add seasoning and herbs. Turn off the heat and let the soup brew for 5-10 minutes. When serving soup, add fresh herbs to each bowl for flavor.

Italians are known to be very fond of pasta, and use it in many dishes. The usual Italian-style tomato soup with beans, with the addition of pasta and olives, will become a favorite on your dinner table.

Ingredients:

850 ml water
500 g canned tomatoes in their own juice
150 gr canned white beans
150 gr dry pasta
1 small red onion
10-15 pitted olives
10 g dried tomatoes
2 tablespoons dry red wine
a little butter
garlic, basil, thyme, salt, pepper and sugar to taste

Cooking:

In a frying pan, heat up the butter - about one tablespoon, and fry the onion and garlic. Add red wine and simmer until excess liquid has evaporated. Grind the tomatoes with a blender and add them to the pan.

In a separate saucepan, bring water to a boil, and add the contents of the pan to it, boil for five minutes. Then add beans and chopped olives. After 5 minutes, add sun-dried tomatoes and all spices.

Macaroni must be cooked separately. When serving, put the boiled pasta in portions into plates and pour over the broth. Garnish with greenery if desired. Delicious Italian soup is ready!

Traditionally, this recipe uses Cannellini beans. They are slightly larger than regular white beans and have a nutty flavor. However, if you do not have such a bean, you can replace it with regular white beans.

Ingredients:

425 gr cannellini beans
800 gr tomatoes in their own juice
6 sage leaves
2 garlic cloves
4 tablespoons olive oil
salt and pepper to taste
4 slices of white bread

Cooking:

Drizzle the bread with two tablespoons of olive oil and brown in a dry frying pan or in a toaster. Pour the rest of the oil into the pan, add sage and garlic to it, sauté for a few minutes. Then add tomatoes, beans to the pan, salt everything and mix. Let the mass boil for a few minutes - the liquid should boil away a little and the soup thickens. Pour the soup into bowls and serve with toast.

Incredibly tasty and original pumpkin soup with beans and tomatoes will appeal to vegetable lovers. It is not only incredibly nutritious, but also very useful, because pumpkin contains a large amount of vitamins and minerals that our body needs so much.

Ingredients:

500 gr pumpkin
1 can of beans
1 can of tomatoes in their own juice
small bulb
medium carrot
a couple of cloves of garlic
a little oil for frying
salt and pepper

Cooking:

Chop the onion and garlic, cut the carrot into slices. In a saucepan, fry the vegetables in sunflower or olive oil, add the tomatoes and simmer for a few minutes. Peel the pumpkin from the peel and bones, cut into cubes and add to the vegetables. Add 1-1.5 liters of water, salt and spices and cook until the pumpkin is ready. Then pour in the beans and boil the soup for another 2-3 minutes. Delicious and healthy soup is ready!

This soup is prepared very quickly, and due to the lack of meat in it, it can be eaten in fasting. The soup turns out to be light, low-calorie, but at the same time gives a feeling of satiety for a long time. And the cooking method will allow you to save the maximum amount of vitamins in vegetables.

Ingredients:

100 g dry white beans (pre-soak in water)
1 carrot
1 onion
3 Jerusalem artichoke roots (can be replaced with regular potatoes)
3 tablespoons tomato paste
garlic to taste
0.5 tablespoon butter
salt, pepper, bay leaf

Cooking:

Boil the soaked beans until tender (about 30-40 minutes), do not drain the water. Peel onions and carrots and finely chop or grate. Heat the butter in a frying pan and fry the onions, carrots in it, then add the tomato paste. Cut the Jerusalem artichoke into cubes, send to the beans, after putting on the fire. After 10 minutes, add the frying and, if necessary, a little water. Salt the soup, add spices and bring to a boil. Lastly, add chopped garlic and herbs, as soon as it boils, turn it off. Bon appetit!

Tomato soup with red beans and corn

Soup with Mexican notes is very spicy and original. And the aroma of smoked bacon is unlikely to leave anyone indifferent. We advise you to prepare a simple but very tasty tomato soup.

Ingredients:

1 can of red beans with corn in Mexican Bonduelle sauce
200 g canned green peas
8-10 strips of bacon
500-600 ml tomato juice
a couple of tablespoons of ketchup
half a tablespoon of Tabasco sauce
salt, pepper, bay leaf
cilantro or parsley greens

Cooking:

Add chopped onion and bacon to the pan, fry for 5 minutes until golden brown. Pour the bacon and onion with tomato juice, cook for a few minutes, then add the beans with Bonduelle corn along with the sauce, ketchup and boil for a couple of minutes. Then add peas, Tabasco sauce, salt and spices. Boil the soup for a few more minutes and pour into bowls, garnishing with chopped herbs.

Gordon Ramsay is a popular British chef and TV presenter whose restaurants are highly acclaimed by guests and critics alike. And today he shares the recipe for a delicious Mexican tomato soup with beans.

Ingredients:

1 large red onion
a little chipotle (can be replaced with regular chili)
1 tsp cumin
1 tsp dry oregano
garlic clove
1 tsp Sahara
1 tbsp tomato paste
200 gr chopped tomatoes (or canned)
1 can of red beans
1 liter vegetable or chicken stock
1 avocado
some fatty cheese

Cooking:

Cut the onion and send it to fry in a deep frying pan with oil, add chopped chipotle or chili, cumin, oregano and garlic. Saute the onion with spices until the onion is soft. Then add sugar to soften the spiciness of the pepper and simmer for a couple more minutes. Then add tomato paste, tomatoes and beans. Pour the broth over everything and reduce the heat, stirring well, bring to a boil. Boil the soup for 15 minutes so that the pepper gives off its pungency. Mexicans add pieces of avocado and cheese when serving - this allows you to balance the spiciness of the soup.

Cooking tip: before adding spices to the soup, in order for them to give up all their spice and fully reveal the taste, we advise you to fry the spices in a pan, and then chop them - only after that send them to the dish.

Another variation of the Italian white bean and tomato soup with basil. The soup will appeal to lovers of savory dishes, and its rich texture will relieve hunger for a long time.

Ingredients:

200 gr. vermicelli
1 can of beans
1 can of tomatoes
onion
a couple of cloves of garlic
vegetable broth cube
1 bunch fresh basil
salt and pepper

Cooking:

Boil the vermicelli first. Fry the onion and garlic in a small amount of oil, add the tomatoes and beans, mix well, add the broth and let it cook for 15 minutes without closing the lid. Then add boiled pasta, salt, add spices and bring to a boil. Finely chop the basil and add to the soup, reserving a few leaves for garnish. Enjoy a spicy and flavorful Italian soup!

Mushrooms come to the aid of inveterate meat-eaters in fasting - they go well with different foods, are very healthy and nutritious. We offer to cook a lean soup of mushrooms, beans and tomatoes.

Ingredients:

150 gr dry beans
150 gr mushrooms
3-4 potatoes
one bulb
one small carrot
tomato paste
dill
salt and pepper

Cooking:

Boil the beans until tender, but for now, peel and cut the vegetables - potatoes into cubes, onions and carrots into small cubes, and mushrooms into plates. After the beans are ready, send chopped potatoes to it and start frying.

Heat a little oil in a frying pan, fry the onions and carrots, after the vegetables soften, add the mushrooms and stir-fry them for a few minutes until soft. Dissolve 1 tablespoon of tomato paste in a glass of water and pour into the frying. After a couple of minutes of stewing, send the roast to the beans and potatoes. Boil the soup for a few minutes, then turn it off and let it brew well. Decorate with herbs when serving.