Autumn, Winter, Light Meals, Soup

Brothy White Beans & Tomatoes

So this recipe has few ingredients but where possible source the best you can. I always use jarred French beans or I soak dried. But failing that it will still be very delicious with tinned.

As for the stock buy the best you can or make your own, I have a how to in my instagram highlights and at the very least organic stock pots are a great shortcut.

The tomatoes I use are the slightly over ripe ones, medium and on the vine, but again this will be incredible delicious with whatever you have.

Fresh thyme ideally, good garlic and extra virgin complete this humble dish. serve with crusty bread or toast, rubbed with garlic and drizzled with more extra virgin. fresh herbs to finish, viola!



1 large 820g jar white beans or 2 tins

8 medium ripe vine tomatoes

500ml good vegetable stock

100ml good extra virgin olive oil

1/2 bulb garlic bottom half

6 sprigs fresh thyme

Freshly ground black pepper

Sea salt to taste

Fresh parsley to finish

Crusty bread


  1. Drain and rinse the beans and place in a medium pan.
  2. Quarter the tomatoes and add them.
  3. Half the garlic bulb using the bottom half with the cloves still attached and add that to the pan. Save the remaining cloves for other dishes.
  4. Add the thyme, extra virgin olive oil and a good twist of black pepper.
  5. Top with the stock and bring to the boil, then reduce to a very low heat and leave for as long as possible, 30minutes being minimum but and 1-2 hours if possible.
  6. When serving fish out thyme stalks, taste for seasoning, and ladle into bowls and top with fresh finely chopped parsley and serve with your favourite bread of freshly made croutons.

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