Mozzarella and kidney bean soup
From Cookipedia
This filling soup could be served as a starter or as a main course.
| Mozzarella and kidney bean soup | |
|---|---|
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| Servings: | Serves 4 |
| Calories per serving: | 341 |
| Ready in: | 45 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 17th January 2013 |
|
Best recipe reviewFood to get you better 5/5 Covid soup! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 tablespoon olive oil
- 1 large onion, peeled and sliced
- 1 red pepper, de-seeded and sliced
- 1 teaspoon paprika powder
- A pinch of chili flakes or to taste
- 150 g Mozzarella cheese, grated
- 1 litre hot vegetable stock
- 400 g can plum tomatoes, chopped
- 400 g can of kidney beans, rinsed and drained
- A few spring onions, chopped for garnish
- Grated Parmesan cheese to garnish
Method
- Heat the oil in a pan and sauté the onions and peppers until softened, about 10 minutes
- Add paprika & chili flakes and stir well
- Add the stock, tomatoes and beans; bring to the boil and simmer uncovered for 15 minutes or until reduced by a quarter
- Add a third of the soup to a food processor and blend to a puree. Add this back to the soup pan.
- Divide the soup into 4 serving bowls
- Float the grated Mozzarella cheese on the surface
- Sprinkle with chopped spring onions and grated Parmesan cheese
Serving suggestions
Serve with crusty bread
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