Roasted Tomato and Garlic Bean Soup (with Shortcut Croutons)

Adapted from Fresh Living Magazine July 2015

 

Serves 2

1 Serve = +/- 3 Veg, 1.5 protein, 1 fat, 1 CC

 

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500g tomatoes, quartered

3 peeled garlic cloves

2 rosemary sprigs (I used more!)

10 ml olive oil

1 tin 410g baked beans in tomato sauce

1.5 cup chicken stock (vegetarians can add veggie stock instead)

Salt and Black Pepper to taste

Sprinkling Italian Herb seasoning

1 TBS Tomato Paste

3 slices Albany Ultima – toasted and cut into croutons, quick and easy shortcut!

Fresh parsley to serve

 

Combine tomatoes, garlic, rosemary and olive oil in a Ziplock/plastic bag and shake to coat. But on baking sheet (lined with tin foil and treated with non-stick cooking spray) at 200C for 45 min.

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Transfer to saucepan and add baked beans, chicken stock and seasoning. Simmer for about 15 minutes on medium heat.

Liquidize and serve with fresh parsley and croutons

 

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