Autumn, Winter, Light Meals, Soup

Brothy White Beans & Tomatoes

As this recipe has just a few ingredients, try to use the very best you can afford. I usually use jarred French beans, but failing that, this will still be very delicious if you use tinned.

As for the stock, home-made always tastes that bit better. I have a how-to video in my Instagram Highlights, but if you don't have the time, organic stock pots are a great shortcut.

The tomatoes I use here are slightly overripe and on the vine – but again, this will still taste fab made with whatever you have to hand.

Fresh thyme, good garlic and extra virgin olive oil complete this humble dish. Serve it with crusty bread or toast, rubbed with garlic and drizzled with more oil, for a hearty dish you'll want to eat again immediately.

SERVES:
2-4

Ingredients

1 x 820g jar white beans or 2 x 400g tins, drained and rinsed

8 medium tomatoes, quartered

1 bulb garlic, cut in half around its middle

100ml extra virgin olive oil

6 sprigs fresh thyme

500ml good vegetable stock

To serve

Fresh parsley, finely chopped

Crusty bread

Instructions

  1. Place the beans, tomatoes, and the bottom half of the garlic bulb in a medium saucepan. Add the olive oil, thyme, and a generous grinding of black pepper.
  2. Top with the stock and bring to the boil, then reduce to a very low heat and leave to blip away for as long as possible — a minimum of 30 mins, but up to 2 hours.
  3. Taste for seasoning, adjusting if necessary. Remove the thyme stalks, ladle the soup into bowls, and top with chopped parsley. Serve with your favourite crusty bread, or freshly made croutons, if you prefer.

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