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Roasted Tomato & Capsicum Cannellini Bean Soup/Puree

4 from 1 vote
GF | DF | EF | NF | RSF
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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
 

  1. Preheat the oven to 170 degrees
  2. Wash and chop the carrot and capsicum into small pieces. Place into a baking tray with the tomatoes, roughly chopped too
  3. Coat the veggies with one tablespoon of olive oil and bake in the oven for roughly 40 minutes or until soft
  4. 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
  5. Pour in the cannellini beans, roasted vegetables and bone broth. Bring to a gentle simmer for 10 minutes
  6. 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