After a long travel, Guus and I were treated to this hearty and delicious tomato soup prepared by Karin (my mother-in-law). "Italiaanse boerentomatensoep", Italian farmer's tomato soup, is likely more Dutch than Italian but none the less very delicious.Serves 4
Preparation time: 30 minutes
Based on a recipe from AH: https://www.ah.nl/allerhande/recept/R-R496008/italiaanse-boerentomatensoep
Ingredients
1 white onion (finely chopped)
2 tbsp olive oil
800 grams canned tomatoes
3 vegetable stock cubes
2 cloves garlic (finely chopped)
100 grams french bread (sliced into small cubes)
500 ml water
20 grams mixed fresh Italian herbs: oregano, rosemary, thyme, and sage
50 ml olive oil
200 grams fresh spinach
740 canned white beans
2 tbsp olive oil
800 grams canned tomatoes
3 vegetable stock cubes
2 cloves garlic (finely chopped)
100 grams french bread (sliced into small cubes)
500 ml water
20 grams mixed fresh Italian herbs: oregano, rosemary, thyme, and sage
50 ml olive oil
200 grams fresh spinach
740 canned white beans
Preparation
1. Heat two tablespoons of olive oil, and cook the onion until transparent (not browned). Add the garlic (fry for a minute), then add the canned tomatoes and vegetable stock cubes.
2. Slice off the stalks of the fresh herbs and finely chop the leaves. Add the bread (sliced into cubes), water, fresh herbs and olive oil into the tomato mixture. Stir and let it simmer for 20 minutes.
3. Add the white beans and spinach into the soup, and simmer for around 3 minutes (just until the beans and the spinach are warmed). Season with pepper and salt.
Serve warm.
1. Heat two tablespoons of olive oil, and cook the onion until transparent (not browned). Add the garlic (fry for a minute), then add the canned tomatoes and vegetable stock cubes.
2. Slice off the stalks of the fresh herbs and finely chop the leaves. Add the bread (sliced into cubes), water, fresh herbs and olive oil into the tomato mixture. Stir and let it simmer for 20 minutes.
3. Add the white beans and spinach into the soup, and simmer for around 3 minutes (just until the beans and the spinach are warmed). Season with pepper and salt.
Serve warm.
2. Slice off the stalks of the fresh herbs and finely chop the leaves. Add the bread (sliced into cubes), water, fresh herbs and olive oil into the tomato mixture. Stir and let it simmer for 20 minutes.
3. Add the white beans and spinach into the soup, and simmer for around 3 minutes (just until the beans and the spinach are warmed). Season with pepper and salt.
Serve warm.
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