Tomato and butterbean soup

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Ingredients

Ingredients for the stock

1 chicken carcass chicken carcass
broken up
1 onions onion
large size, finely chopped
1 carrots carrot
chopped
2 celery celery
stalks, roughly chopped
1 tsp tsp dried herbs dried herbs
salt salt
good pinch of salt
peppers pepper
a few peppercorns

Ingredients for the soup

1 l l chicken stock chicken stock
1 cartons carton tomato passata tomato passata
1 cartons carton chopped tomatoes chopped tomatoes
1 tbsp tbsp tomato purée tomato purée
2 tins tin butter beans butter beans
0.25 sweetheart cabbages sweetheart cabbage
finely sliced
1 carrots carrot
peeled and diced
1 garlic garlic
minced
1 onions onion
large, chopped
celery tops celery tops
finely shredded
1 celery stalks celery stalk
finely chopped
1 olive oil olive oil
dash
lemon juice lemon juice
squeeze of lemon juice

Tomato and butterbean soup

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2:20 h
(1)

Method

Preparation time: 0:10 min

This simple yet filling recipe, made with a home-made chicken stock is packed with tasty tomatoes and butter beans for an inexpensive lunch dish. It can be served as below, or whizzed up with a stick blender or food processor to create a ‘creamy’ version too! Any leftover picked bones from the chicken should be added into the stock as should the celery, however remember to remove the lemon before cooking the stock. If you make the stock the day before, chilling it in the fridge overnight allows you to skim off any fat from the top before starting on your soup-making!

For the stock

  1. Place all ingredients into a large stockpot on the hob.
  2. Cover with 2.5l of water and bring up to a rolling boil.
  3. Reduce the heat down to a simmer, cover with a lid and cook for minimum 2 hours.
  4. Strain the stock into another pot through using a large colander, and repeat with just the liquid through a sieve.
  5. The stock can keep in the fridge for up to a week, or can be frozen.

For the soup

  1. Heat 1 tbsp oil in a large stock or saucepan on a medium heat.
  2. Add the onions, garlic, celery and carrot and gently fry for a few minutes, until the onions start to become translucent.
  3. Add the passata, puree and chopped tomatoes and heat through before adding the stock.
  4. Bring up to the boil and check seasoning, add a little lemon juice, salt & pepper to taste.
  5. Lastly add the sliced spring greens (you may want to chop them finer than they come in the bag) and warm through the soup until tender, before serving.

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