Easy recipe Bean And Tomato Soup Recipe

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about one tablespoon extra virgin olive oil (Recipes by ingridients olive oil) four slices pancetta, chopped about one leek (white part only), rinsed, finely chopped about one, carrot (Recipes by ingridients carrot) finely chopped about one tablespoon finely chopped fresh rosemary leaves about one teaspoon tomato paste four hundred and teng canned crushed tomatoes about one.about twenty-fiveL (about five cups) Campbells Real Stock Chicken eight hundredg canned borlotti, beans (Recipes by ingridients beans) drained, rinsed about sixteen cherry (Recipes by ingridients cherry) tomatoes on the vine, roastedStep about one Heat the oil in a large saucepan, then add the pancetta, leek, carrot (Recipes by ingridients carrot) and rosemary. Cook over low heat, stirring occasionally, for about five minutes until the vegetables (Recipes by ingridients vegetables) soften. Step two Add the tomato paste and cook for a further minute, then stir in the crushed tomatoes and stock. Step three Bring to the boil and simmer for ten minutes, then add the borlotti beans (Recipes by ingridients beans) and cook for a further about five minutes. Bean And Tomato Soup Recipe. Cool slightly, remove two cups of the soup and puree in a blender. Return to pan and stir with remaining soup. Bean And Tomato Soup Recipe. Step four Ladle into four bowls and sit four roasted tomatoes in each. Serve with cheese (Recipes by ingridients cheese) sticks or grissini..