French Tomato and Bean Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 139.8
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,225.2 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 5.0 g
- Protein: 8.3 g
View full nutritional breakdown of French Tomato and Bean Soup calories by ingredient
Introduction
A filling, low fat and low calorie soup (140 cals per bowl). Perfect for a lunch on it's own or as part of a dinner with some nice bread treats. Quick to make in one pot and delicious to eat. A filling, low fat and low calorie soup (140 cals per bowl). Perfect for a lunch on it's own or as part of a dinner with some nice bread treats. Quick to make in one pot and delicious to eat.Number of Servings: 4
Ingredients
-
► 3 Large fresh tomatoes
► 1 Large white onion
► 2 Small cloves of garlic
► Spray oil (8-10 sprays)
► 1 tblsp Herbs De Provence
► Pinch of Pepper
► 1 tblsp sea salt
► 1 Vegetable stock cube
► 400 ml hot water
► Sweet corn
► 1 can mixed beans/pulses or fresh cooked (400g)
► 250g Passata
Directions
1. Chop onion and garlic (Roughly if using a food processor, or finely if you don't have access to one).
2. Coat a large non-stick sauce pan with a few spays of low cal. oil (I use fry-light, about 8-10 sprays). Add in the onions and garlic and fry on a low heat for 5 min.
3. Whilst waiting wash and chop tomatoes in half removing the hard white middle bit of each half. Then cut into small pieces.
4. Add tomatoes to the pan with salt, herbs and pepper.
5. Cook on a low heat until tomatoes are soft (5-8 mins), add stock made up of 400 ml hot water and a dissolved vegetable stock cube.
6. Cook for a further 5 mins on a high heat.
7. Take off heat and cool before adding to a food processor/liquidizer. (Trust me cool it, I burned my arm when the lid came flying off!!).
8. Add back to pan with canned or cooked mixed beans/pulses, sweetcorn and passata. Cook for a further 5 mins till beans are heated.
*****Serve and Enjoy!*****
Serving Size: Make 4 hearty servings (bowls)
Number of Servings: 4
Recipe submitted by SparkPeople user ASFREEASMYHAIR.
2. Coat a large non-stick sauce pan with a few spays of low cal. oil (I use fry-light, about 8-10 sprays). Add in the onions and garlic and fry on a low heat for 5 min.
3. Whilst waiting wash and chop tomatoes in half removing the hard white middle bit of each half. Then cut into small pieces.
4. Add tomatoes to the pan with salt, herbs and pepper.
5. Cook on a low heat until tomatoes are soft (5-8 mins), add stock made up of 400 ml hot water and a dissolved vegetable stock cube.
6. Cook for a further 5 mins on a high heat.
7. Take off heat and cool before adding to a food processor/liquidizer. (Trust me cool it, I burned my arm when the lid came flying off!!).
8. Add back to pan with canned or cooked mixed beans/pulses, sweetcorn and passata. Cook for a further 5 mins till beans are heated.
*****Serve and Enjoy!*****
Serving Size: Make 4 hearty servings (bowls)
Number of Servings: 4
Recipe submitted by SparkPeople user ASFREEASMYHAIR.