Harvest Tomato & Navy Bean Soup

When it comes to eating healthy, soups are a natural choice. Nutritious and delicious, fill up with one of these meals-in-a-bowl.

recipe image

Ingredients (MAKES 4 SERVINGS)

2 tbsp olive oil
1 cup roughly chopped carrots
1 cup roughly chopped celery
1 cup roughly chopped leeks
1 cup roughly chopped fennel
1 cup roughly chopped red onion
2 cloves garlic, roughly chopped
3 tbsp tomato paste
1 cup white wine
2 28-oz. cans plum tomatoes
4 cups stock (vegetable or chicken) or water
2 29-oz. cans white navy beans, drained
1 tbsp granulated sugar

Instructions

  1. Heat olive oil in a large pot and add carrot, celery, leeks, fennel, onion and garlic. Cook for 10 minutes, until veggies are partially cooked and beginning to soften, but not brown.
  2. Add tomato paste and stir to combine. Continue cooking for another 5 minutes, stirring frequently so tomato paste doesn't burn.
  3. Deglaze with white wine, cooking until evaporated. Add canned tomatoes and stock. Gently crush tomatoes with back of a wooden spoon. Simmer 30 minutes.
  4. Cool slightly then puree with a food mill or blender.
  5. Return to pot, add beans, sugar and additional seasoning.

Nutritional information

Nutrients per serving: 206 calories, 3 g fat, 10 g protein, 34 g carbohydrates, 4 g fibre. Excellent source of vitamin A, folate iron and magnesium.

Photography by Edward Pond
Food Styling by Christopher St. Onge