Roasted Tomato and Capsicum Cannellini Bean Soup/Puree

To view this recipe and many more, have access to daily support from nutritionists/ naturopaths / nurse / OT / community support and other exclusive content, check out our membership options below.

Back to Blog

GF | DF | EF | NF | RSF
Age Appropriate: 6 months+

Roasted Tomato & Capsicum Cannellini Bean Soup/Puree

4 from 1 vote

GF | DF | EF | NF | RSF

Print Recipe Pin Recipe

Servings: 6 months+

Course: 1 meal a day, Family Meals, Main Course, Soup, vegetarian

Ingredients Equipment Method Notes

Ingredients

400 grams cooked or tinned cannellini beans
300 grams fresh tomatoes
1 medium sized carrot
1 medium sized red capsicum
1 clove of garlic
1 cup bone broth or vegetable stock
1 tbsp fresh basil
2 tbsp olive oil

Equipment

Baking Tray
knife
cutting board
Saucepan
Blender

Method

Preheat the oven to 170 degrees
Wash and chop the carrot and capsicum into small pieces. Place into a baking tray with the tomatoes, roughly chopped too
Coat the veggies with one tablespoon of olive oil and bake in the oven for roughly 40 minutes or until soft
Peel and finely chop the garlic clove. Preheat a saucepan with olive oil over a medium heat and place in the chopped garlic to cook for two minutes
Pour in the cannellini beans, roasted vegetables and bone broth. Bring to a gentle simmer for 10 minutes
Remove from the heat and pour into a blender. Add in the basil leaves and blend until smooth. Add salt to taste if serving for adults and older children

Notes

Age Appropriate: 6 months+

Recipe made for Boob to Food by Jane Houston

Share this article?

Add a comment

Show Comments

Your email address will not be published. Required fields are marked *

Leave this field empty

Save my details for the next time I comment.

May 20, 2024 at 2:22 am

Kate says:

Very yum, but doesn't make much in volume, so i would recommend doubling the ingredients

View All

Rice, peanut butter and cocoa puffs

We all remember the infamous Chocolate crackle at kids birthday parties I’m sure. This is a nutritious take on this old favourite and they can be put together in no more than 10 minutes. Add any seeds that you like if you don’t have hemp seeds. Pepitas or sunflower seeds work a treat.

One pot quinoa bake

This one pot wonder is great on its own for lunch or dinner or you can serve it along side your favourite salad. You will need a pot that can start the cooking process on the stove and then be transferred to the oven. This dish is easily blended into a purée for your baby … Continued

Chocolate coated bananas with nuts, seeds and coconut

I have been making these chocolate coated frozen bananas ever since some good friends visited far North Queensland and shared them with us. We were hooked. Now I love to play around and make them with different nut, seed and dried fruit combinations. You can use hemp seeds or pepitas, peanuts, almonds or walnuts. Dried … Continued

Chicken fajitas with pineapple, corn and cucumber salsa

Summer is the time for Mexican food! It’s fresh, best enjoyed outside and it’s a great serve your self meal which the kids love! You can throw in any extra vegetables with the chicken. Such as grated zucchini, capsicum or mushrooms.

Christmas ham, cheese and tomato tart

The classic ham, cheese and tomato combination can be served and enjoyed in so many ways. This simple and easy to put together tart can be made with any cheese that you like. You can use feta instead of ricotta or cheddar instead of Parmesan. This tart is moreish, great served with a side salad … Continued

Chocolate and cherry Christmas muffins with cashew cream

Chocolate and cherry! A beautiful Christmas combination in my family. These delicious muffins are sweetened with maple syrup and topped with a cashew and coconut cream.

Shop all Products

Books

Master Classes

Digital Downloads

Building a Balanced Meal

Eczema

Constipation

Weaning

Our Recipes

Our Blog

Our Podcast

About

Partner with Us

Contact

Roasted Tomato and Capsicum Cannellini Bean Soup/Puree

Contents