Bulgarian bob chorba bean soup with mint

Ingredients

For 1 serving

• Cooked cannellini beans180 g
• Onion50 g
• Carrots1
• Bell peppers0.5
• Canned peeled tomatoes100 g
• Vegetable broth450 ml
• Paprika2 g
• Dried mint1 g
• Extra virgin olive oil10 g
• Whole wheat bread1 slice
• Saltto taste

Contains: gluten, celery,

Method

1. Chop the onion; peel the carrot and dice it; deseed the pepper and dice it; rinse and drain the cannellini beans. Heat the vegetable stock.
2. Heat the oil in a saucepan over medium heat and fry the onion, carrot and pepper for 6 minutes, until soft; add the paprika and stir for a few seconds, without letting it burn.
3. Immediately add the crushed peeled tomatoes, the beans and the hot stock; bring to the boil.
4. Simmer over low heat for 25 minutes, stirring now and then, until the soup has thickened and the flavours have come together; season with salt.
5. For the last 5 minutes add the crumbled dried mint, then serve the soup with the slice of wholemeal bread.