Cooking Instructions
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Step 1
Finely dice the onion.
Step 2
Peel and mince the garlic.
Step 3
Peel and cut the carrots into medium sized dice.
Step 4
Cut the cherry tomatoes into quarters.
Step 5
Rinse and drain the kidney beans.
Step 6
Heat
Olive Oil (2 Tbsp)
in a large saucepan. Fry
Onion (1)
,
Garlic (2 cloves)
, and
Carrots (2)
until fragrant, about 5 minutes.
Step 7
Add the
Cherry Tomatoes (2 2/3 cups)
,
Canned Tomato Purée (3/4 cup)
,
Low-Sodium Vegetable Broth (3 cups)
,
Dried Basil (1 tsp)
,
Dried Oregano (1 tsp)
. Simmer on a medium-low heat for about 20 minutes, or until the carrots are tender.
Step 8
Mix
Corn Flour (1/4 cup)
with a bit of warm water until dissolved. Add the cornflour mixture, and simmer until the soup is thick and glassy.
Step 9
Add
Salt (to taste)
and
Ground Black Pepper (to taste)
. Depending on the tartness of the tomatoes, it may need
Honey (1/2 Tbsp)
to balance the acidity.
Step 10
Stir in the
Red Kidney Beans (2 cups)
. Spoon into soup bowls and serve hot. Enjoy!
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