Tomato, leek and cannellini bean soup
By Lisa Faulkner
Published on 13 February 2023
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.Time and servings
1 hr 10 minsTotal time
4Servings
10 minsPrep time
1 hrCooking time
Ingredients
- 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
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.Step 2
Meanwhile slice the leeks, smash the garlic and drain the cannellini beans.Step 3
Add the leeks, garlic and cannellini beans into the tomatoes and sprinkle with the teaspoon of paprika and Marmite.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.