Sunday Soup: Roasted vegetable, tomato and bean

Okay, so the Sunday Soup thing hasn’t turned into a every week kind of thing - more of an occasional series!

This week I had rather a lot of sad looking peppers left over and a random bunch of rosemary. A quick potter through the cupboards also turned up a tin of tomatoes and a tin of cannellini beans – rustic tomato/veg/bean it is then!

Recipe (I entirely made this one up, so add/omit things at will)

1 red pepper (and a spare bit)

1 green pepper

1 yellow pepper

1 ½ courgettes

1 red onion, chopped
1 clove of garlic

500ml vegetable stock

1 tin of chopped tomatoes

1 tablespoon of tomato puree

Small dash of balsamic vinegar

1 tablespoon(ish) of fresh rosemary

1 teaspoon herbs de provence

1 tin cannelini beans

Chop peppers and courgettes into largish chunks and roast in the oven at 180 degrees (if you have a mental fan oven) or 200 degrees.

While they’re roasting, gently fry the onion and garlic in a large saucepan for 5 minutes or so. Add the tinned tomatoes, tomato puree and stock and let it bubble away gently whilst the vegetables are roasting. When the vegetables have softened and started to char, tip them into the saucepan and blitz the whole lot with a blender. Add a bit more water if you think it’s too thick.

Add the tinned cannelini beans, heat gently for another 5 minutes or so and you’re done!

I rather liked this one, it had a lovely rich flavour AND tasted super-healthy!