Roasted Tomato and Capsicum Cannellini Bean Soup/Puree

GF | DF | EF | NF | RSF
Age Appropriate: 6 months+

Roasted Tomato & Capsicum Cannellini Bean Soup/Puree

GF | DF | EF | NF | RSF
Course 1 meal a day, Family Meals, Main Course, Soup, vegetarian
Servings 6 months+

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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