Recipe Tomato and Pinto Bean Soup

Hemulen

Woof-woof
Joined
26 Aug 2020
Local time
6:42 AM
Messages
1,351
Location
Finland
Tomato and Pinto Bean Soup / Pappa al pomodoro e fagioli
48912

This is my modification of the Pappa al pomodoro of River Café.

Serves 4
Preparation 1 ½ hours

Ingredients

1 kg tomatoes
6 tablespoons evoo
A can (~440 g) of pinto beans, drained
6-8 cloves of garlic, minced
A bunch of basil, coarsely teared
1 teaspoon low-sodium salt (or a heaped teaspoon of kosher salt)
1 teaspoon of ground black pepper
4 tablespoons sour cream
900 ml water
4 slices of bread

Preparation

Submerge the tomatoes in boiling/boiling hot water for 30 seconds to two minutes (depending on the size) to loosen the skin. Cut into quarters, peel and deseed.

Heat 3 tablespoons of evoo in a soup pot and fry the minced garlic for 30 seconds on medium heat. Add the tomatoes and 200 ml of water. Let simmer for 30-40 minutes until most of the liquids have evaporated. Add 800 ml of water and let simmer for another 30-40 minutes. Add the beans, 100 ml water, salt and pepper and bring to boil. Add the torn basil leaves and 3 tablespoons of evoo on top. Set ripped bits of bread and a tablespoon of sour cream on top of each serving.

tom_a.png

 
Back
Top Bottom