Easy recipe Tomato Cannellini Bean Soup Recipe

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about five (about five hundredg) vine-ripened tomatoes one tablespoon olive oil (Recipes by ingridients olive oil) one brown onion, halved, coarsely chopped two celery sticks, finely chopped one carrot, peeled, finely chopped about five slices (about about one hundredg) prosciutto, coarsely chopped two garlic cloves, crushed oneL (about four cups) Campbells Real Stock Chicken about two hundred and fiftyml (one cup) water (Recipes by ingridients water) one quarter (about five hundredg) savoy, cabbage (Recipes by ingridients cabbage) hard core removed, coarsely chopped one x four hundredg can cannellini, beans (Recipes by ingridients beans) rinsed, drained one quarter cup coarsely chopped fresh continental parsley thirtyg (one third cup) coarsely grated parmesan Crusty, bread (Recipes by ingridients bread) to serveStep one Cut a small cross in the base of each tomato. Place tomatoes in a heatproof bowl and cover with boiling. water (Recipes by ingridients water) Set aside for about five minutes to lift skin. Drain. Use your fingers to remove the skin. Cut tomatoes in half. Remove and discard seeds. Coarsely chop (Recipes by ingridients chop) the flesh. Step two Heat the oil in a large saucepan over medium heat. Add the onion, celery, carrot, prosciutto and garlic and cook for about five minutes or until onion is soft. Tomato Cannellini Bean Soup Recipe. Add the stock,, water (Recipes by ingridients water) cabbage (Recipes by ingridients cabbage) and tomato and bring to the boil. Tomato Cannellini Bean Soup Recipe. Reduce heat to low and simmer, covered, for thirty minutes or until vegetables (Recipes by ingridients vegetables) are soft. Step about three Add the beans (Recipes by ingridients beans) and cook for two minutes or until heated through. Tomato Cannellini Bean Soup Recipe. Season with salt and pepper. Ladle the soup into serving bowls. Tomato Cannellini Bean Soup Recipe. Top with parsley and parmesan and serve with. bread (Recipes by ingridients bread) .