Course 1 meal a day, Family Meals, Main Course, Soup, vegetarian
Servings 6months+
Equipment
Baking Tray
knife
cutting board
Saucepan
Blender
Ingredients
400gramscooked or tinned cannellini beans
300gramsfresh tomatoes
1medium sized carrot
1medium sized red capsicum
1clove of garlic
1cupbone brothor vegetable stock
1tbspfresh basil
2tbspolive 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