Three Bean and Tomato Soup

Three Bean and Tomato Soup

You’ll Need:

 

1 onion, roughly chopped
a couple of cloves of garlic, peeled and sliced
a good dollop of olive oil
½ teaspoon cayenne pepper
½ teaspoon Hungarian paprika
2 tins good quality whole peeled tomatoes
8 ripe tomatoes, quartered (skin and all)
1 tin chickpeas
1 tin sugar beans
1 tin butter beans
a bunch of spinach, stems removed and finely chopped
500ml Bulgarian yoghurt
freshly ground black pepper
Maldon sea salt
a small handful of chopped fresh basil

In a deep pot, fry the onions and garlic in the olive oil until they’re translucent. Add the cayenne pepper and paprika, give it a good stir and then add the tins of whole peeled tomatoes, the roughly chopped fresh tomatoes and the juice from the three tins of beans. Simmer on a low heat until the fresh tomatoes disintegrate, then add the beans and simmer for a further 5 minutes.

To Serve:

Put a small layer of spinach in the bottom of the soup bowl, ladle over the soup, and crown with two tablespoons of yoghurt. Flavour with freshly ground pepper, Maldon sea salt and fresh basil. Eat immediately with slices of toasty ciabatta.

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Justin Bonello

Cook, traveller and lover of life, Justin Bonello is the veteran presenter and producer of Cooked – a television series aired on the BBC in which the first season saw him and a bunch of friends embark on an epic 30-day foodie road trip across South Africa. He is also a published author of 3 recipe books, with Out of the Frying Pan spinning a quirky Bonello touch on quintessentially South African dishes like bobotie. Now the self taught bush-cook is busy filming a new series where he looks at how our choices as a food consumer directly impact the people and our planet. This blog brings you the best of Justin’s recipes and travel tales, straight from the horses mouth.

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