GF | DF | EF | NF | RSF
Age Appropriate: 6 months+
Roasted Tomato & Capsicum Cannellini Bean Soup/Puree
GF | DF | EF | NF | RSF
Equipment
- Baking Tray
- knife
- cutting board
- Saucepan
- Blender
Ingredients
- 400 grams cooked or tinned cannellini beans
- 300 grams fresh tomatoes
- 1 medium sized carrot
- 1 medium sized red capsicum
- 1 clove of garlic
- 1 cup bone broth or vegetable stock
- 1 tbsp fresh basil
- 2 tbsp olive oil
Instructions
- Preheat the oven to 170 degrees
- Wash and chop the carrot and capsicum into small pieces. Place into a baking tray with the tomatoes, roughly chopped too
- Coat the veggies with one tablespoon of olive oil and bake in the oven for roughly 40 minutes or until soft
- Peel and finely chop the garlic clove. Preheat a saucepan with olive oil over a medium heat and place in the chopped garlic to cook for two minutes
- Pour in the cannellini beans, roasted vegetables and bone broth. Bring to a gentle simmer for 10 minutes
- Remove from the heat and pour into a blender. Add in the basil leaves and blend until smooth. Add salt to taste if serving for adults and older children
Notes
Age Appropriate: 6 months+
Recipe made for Boob to Food by Jane Houston
Tried this recipe?Let us know how it was!
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