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Tomato, leek and cannellini bean soup

Tomato, leek and cannellini bean soup

By Lisa Faulkner
A cosy, nourishing bowl of soup is the best thing for warming up on a cold winter's day. Try Lisa Faulkner's vegetarian winner today.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

8 total
  • 6 tomatoes, cubed
  • 4 leeks, sliced
  • 400 g of canellinni beans
  • 2 garlic cloves
  • 1 tsp of smoked paprika
  • 1 splash of olive oil
  • 1 litre of vegetable stock
  • 1 tsp of marmite

Method

4 steps

  1. Step 1

    Preheat the oven to 180°C. Chop the tomatoes into small cubes, and put in a roasting tin with a nice glug of olive oil, a sprinkle of salt and pepper. Cook for 20–30 mins.

  2. Step 2

    Meanwhile slice the leeks, smash the garlic and drain the cannellini beans.

  3. Step 3

    Add the leeks, garlic and cannellini beans into the tomatoes and sprinkle with the teaspoon of paprika and Marmite.

  4. Step 4

    Then add the stock and stir to combine the ingredients. Cook for a further 30 mins. If your roasting tin doesn’t have a lid, pop some foil over the top.