Tomato and capsicum soup | Women's Weekly Food
Hearty tomato and capsicum soup with beans and chilli; perfect with crusty bread. Serves 4 in under an hour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 teaspoons olive oil
- 1 brown onion (150g),
- chopped finely
- 1/2 teaspoon dried chilli flakes
- 1 clove garlic, crushed
- 410 grams (13 ounces) canned tomato puree
- 5 tomatoes (750g),chopped finely
- 1 1/3 cup (285g) drained char-grilled capsicum (bell pepper) in oil
- 2 potatoes (400g), chopped coarsely
- 4 cups (1 litre) chicken stock
- 410 grams (13 ounces) canned cannellini beans, rinsed, drained
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