Tomato soup with bean purée


How to cook tomato soup with passata, an easy recipe for a bean soup with ripe tomatoes and bacon, seasoned with olive oil.

Ingredients for 4 people

- 300 gr. dried borlotti beans put in water and soaked for one night, or 600/700 gr. of fresh beans

- 1 clove of garlic

- 600 gr. of ripe tomatoes, peeled without seeds

- 50 gr. bacon or lard

- stale homemade bread

- half a glass of olive oil

- salt

How to prepare tomato soup with passata

Boil the beans in water together with a clove of garlic and a little oil.

Make a tomato sauce by cooking the chopped tomatoes together with half a glass of oil and bacon, or the chopped lard for ten minutes.

For each dish, put a layer of homemade stale bread cut into small pieces, sprinkle it with the cooking broth of the beans, a few tablespoons of the tomato sauce and cover it with the cooked beans.

Recommended readings
  • How to make ricotta and spinach tortelli from Maremma
  • Timbale of rice and baked eggplant
  • Tagliatelle with saffron sauce and mussels
  • Pasta with gorgonzola and cooked ham
  • Tagliatelle with shrimp and peppers

Salt and season with a drizzle of raw olive oil.

Pappa col pomodoro is an excellent first course especially if cooked with freshly picked fresh tomatoes from the garden.

How to make white bean blender soup, vegan creamy tomato soup, healthy black bean soup recipe (August 2020)

Tags: First classics