World’s Most Filling Soup

On the table in: 8 mins
Serves: 2
Origin: Spanish

Ingredients:

  • 800 grams tinned, chopped tomatoes
  • 200 grams tinned red kidney beans, rinsed
  • 2 garlic cloves, peeled and crushed
  • 2 Tbsp red wine vinegar
  • sea salt and freshly ground black pepper
  • 150 grams tinned tuna in spring water, drained
  • 2 handfuls fresh basil leaves, finely chopped
  • 60 grams reduced-fat grated cheddar cheese

Nutritional Information

Per serving: 375 calories; 36g carbohydrates; 42g protein; 6g fat; 10g fibre
*nutritional data is indicative and may vary depending on the brand of ingredients used.

Instructions:

  1. Place the tomatoes in a saucepan along with the kidney beans, garlic and red wine vinegar. Season well with sea salt and freshly ground black pepper.
  2. Heat through, stirring constantly, until piping hot.
  3. Remove the saucepan from the heat and place the mixture into a food processor; blend for 30 seconds.
  4. Pour the mixture back into the saucepan, add the tuna and warm through.
  5. Remove from the heat and stir in the finely chopped, fresh basil leaves.
  6. Pour into two large, warmed soup bowls and sprinkle with grated cheddar cheese.
  7. Eat immediately.

Chef’s suggestions:

  • You can also use butter beans or haricot beans instead of kidney beans in this recipe.
  • For dairy-free, replace the cheddar cheese with soy cheese or omit completely.