Tomato Soup with Roasted Flageolet Beans

Have you ever noticed how when you make plans for things and set your mind to doing something you all of a sudden get a lot of other options and have more decisions then you thought possible. If the answer is yes you will know what I am talking about and I am sure you will.

Well for me I have been trying to sort myself out financially and have been going through a lot of different options for the best way to do that which included looking for a job. However that was not my favourite option and when it looked like it was not going to be possible to get the job I wanted I decide to make other plans which included selling assets which would then allow me to be a bit more stable. All seems fine but then the job I wanted is now available again and I have an interview tomorrow.

Fortunately it will not change a lot for me and just means that I now have more options and will be even more financially stable than I thought I was going to be which I guess is a win win. It is just strange how things happen in that way and everything that I want to happen in my life seems to be happening but all at once. I am putting it down to the ground work I have done over the last few months or years that have put me in a really strong position. The only issue I really need to deal with is how I fit everything in, that is without at least trying to get a boyfriend which is always the thing I put aside and it might be happening again. I am probably getting too used to being single now that I am not sure I know or want to be any other way.

Anyway after sharing more than you probably want to know I might as well get to the recipe which my mum has officially told me is the best soup I have ever made, which cannot be bad considering it was so easy.

There are so many things that I love about this soup but one of the best is that it is so low calorie which is the case with so many soups. This one though is only a little over 300 per bowl and believe me when I say that one bowl is very filling. Plus it is also perfect for those of you that follow a low GL or GI diet with the GI coming in at around 24 and an estimated GL of only 5, so you could have 2 bowls if you want a big meal.

Another great plus for this soup is the fact it is backed full of vitamins and minerals as well as being a good source of dietary fibre. It is also a low carb, high protein dish meaning that you get full up more quickly and stay fuller for longer. Also there are so many benefits to cooked tomatoes, with one of the main ones thought to be their anti-cancer properties so fill up on this soup, you cannot go wrong.

Tomato Soup with Roasted Flageolet Beans

Serves 4

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Ingredients

For Soup

1 Onion, chopped

2 Large Garlic Cloves, crushed

1 tbs Olive Oil, medium or mild

400g/15oz Can of Cherry Tomatoes

400g/15oz Can of Plum Tomatoes

6 Sun-dried Tomatoes, chopped

3 tbs Tomato Puree

500ml/2 cups Vegetable Broth, low sodium

250g/1 cup Oatly Healthy Organic Oat Cream

1 tsp Fresh Thyme Leaves, chopped

1 tbs Basil Leaves, torn

For Beans

400g/15oz Can of Flageolet Beans

1 tsp Olive Oil, mild or medium

1/4 tsp Cayenne Pepper

1/2 tsp Garlic Powder

1/2 tsp Onion Salt

1 tsp Fresh Thyme Leaves

Instructions

For Beans

1. Preheat oven to 220C/425F/Gas Mark 7 and line a high sided baking tray with greaseproof paper. It is important it is high sided as the beans can jump a bit when roasted and this will stop them going all over your oven.

2. Drain and rinse the beans and then gently dry them in kitchen towel being careful not to crush them. Dry them as much as you can again to stop them popping.

3. In a large bowl mix all of the ingredients for the beans and then transfer them to the baking tray and bake in the oven for 20-30 mins or until crisp, shaking regularly.

For Soup

1. While the beans are roasting heat the oil in a large pan and then add the onions.

2. Cook the onions until translucent, about 5 minutes and then add the garlic and cook until fragrant, 1-2 mins. (If you decide to use dry herbs then add them with the garlic.)

3. Add all the tomatoes, tomato puree, onion and garlic and broth to a high speed blender and blend until smooth.

4. Transfer mixture back to saucepan and then add the oat cream and bring to the boil.

5. Reduce to a simmer and check the seasoning.

6. When the beans are removed from the oven stir the herbs into the soup and cook for 1-2 more minutes.

7. Serve soup with beans, a little drizzle of extra virgin olive oil if desired or some additional cream.

Nutrition

This is a high vitamin rich soup that has a low GI and GL as well as being low in calories. All the nutrition data is given on the basis of 4 servings.

Some of the highlights of this dish are:

• Approximate GI of 24
• Estimated GL of 5
• No cholesterol
• High in vitamin A
• Very high in vitamin B6
• High in vitamin C