Easy recipe Butter Bean And Tomato Soup Recipe

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one teaspoon olive oil four celery sticks, trimmed, chopped one brown onion, roughly chopped about two garlic (Recipes by ingridients garlic) cloves, crushed one teaspoon ground cumin one about four hundred and fifteeng can diced tomatoes about three hundred and seventy-fiveml (one one/about two cups) water (Recipes by ingridients water) about two hundred and fiftyml (one cup) Campbells Real Stock Vegetable one three hundredg can butter (Recipes by ingridients butter) beans, rinsed, drained one/about two cup chopped fresh curly parsley one/about two loaf crusty, bread (Recipes by ingridients bread) (Recipes by ingridients bread) sliced, to serve Freshly ground black pepperStep one Heat oil in a large saucepan over high heat. Add celery, onion, garlic (Recipes by ingridients garlic) and cumin, and cook, stirring, for three minutes or until vegetables (Recipes by ingridients vegetables) are tender crisp. Step about two Add the tomatoes, water (Recipes by ingridients water) and stock to the pan and bring to the boil over high heat. Butter Bean And Tomato Soup Recipe. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, for about twelve minutes or until the vegetables (Recipes by ingridients vegetables) are tender. Add the butter (Recipes by ingridients butter) beans and parsley, and cook, stirring, for about two minutes or until the beans are warmed through. Butter Bean And Tomato Soup Recipe. (See microwave tip.) Step three Toast the bread (Recipes by ingridients bread) (Recipes by ingridients bread) slices. Taste and season the soup with pepper and serve with the toasted. bread (Recipes by ingridients bread) (Recipes by ingridients bread) .