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Cannellini Bean & Plum Tomato Soup with a Watercress, Pumpkin & Mascarpone Dressing<

Cannellini Bean & Plum Tomato Soup with a Watercress, Pumpkin & Mascarpone Dressing

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Background Info:
To make this dish vegetarian, use vegetable stock instead of chicken.
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Heat the olive oil in a medium saucepan over a low heat, add the chopped onion, garlic and gently cook for about 4-6 minutes or until the onion have softened and starts to colour. Add half of the beans, the stock and the thyme. Bring to a gentle simmer and continue to simmer for 10 minutes.

Now place the beans and stock into a liquidiser and blitz the soup to a smooth consistency (alternately you can use a stick blender)

Pour the soup back into the saucepan along with the other tin of beans and reheat gently. Stir in the tomatoes, turn the heat to low and gently simmer for 5 minutes.

Now place all of the dressing ingredients into a liquidiser or again you can use a stick blender (using a tall beaker) and blitz to a semi- smooth dressing (don?t worry if not all of the pumpkins seeds have broken down, this will add some texture to the soup).

Add a good pinch of salt and pepper to taste. Ladle the soup into warm bowls and finish with a generous drizzle of extra virgin olive oil and a large tablespoon of the dressing - serve immediately
Epicure Cannellini beans x 2 (drained & rinsed)
Olive oil x 60ml
Small white onion x 1 (roughly chopped)
Garlic cloves x 3 (grated or crushed)
Fresh thyme x 1heaped tbsp
Ripe plum tomatoes x 300g (deseeded & roughly chopped)
Vegetable or chicken stock x 500ml
A good pinch of sea salt and freshly ground pepper

For the dressing:
Toasted pumpkin seeds x 3 tbsp
Garlic cloves x 1 (grated or crushed)
Watercress x about 50g or a handful
Olive oil x about 4 good lugs
Parmesan cheese x 20g
Mascarpone cheese x 2 tbsp