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Essential Olive Oil1litre
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57.5p/100mlThis is not the moment to stint on your fresh toppings: more, in this situation, really is more, so choose as many as you fancy from the list below. Despite real heartiness and a wonderfully rich flavour profile, this soup is surprisingly low in saturated fat. Red tomatoes contain a beneficial pigment called lycopene, which can act as an antioxidant to protect the body’s cells. Research has shown that cooking tomatoes with olive oil not only brings out the sweetness but will help your body absorb lycopene more effectively, too.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Put 2 tsp olive oil in a large saucepan set over a medium heat. Add the soffritto and cook for 8 minutes, stirring often, until softened but not browned. Add the garlic, 1 tsp paprika and the chilli paste, cooking for 1 minute more. Pour in the beans and tomatoes, then refill the empty tomato can with water 1½ times and add it. Add the bouillon or stock cube, stir well and bring up to the boil. Simmer gently for 25 minutes. Blend the soup in the pan using a stick blender or in batches using a freestanding blender. Return to the pan to heat through gently and keep warm.
Meanwhile, preheat the grill to medium-high. Brush the tortilla wrap with ½ tsp oil on each side and dust evenly with the remaining ½ tsp paprika. Roll up like a cigar and slice into fine shreds. Space out on a baking sheet and cook under the grill for 4-5 minutes, turning every minute, until golden and crisp.
Stir the lime juice into the soup and season. Divide the soup between wide, warm bowls and scatter over the tortilla shreds. Add as many of the fresh toppings as wished, arranged neatly on top. Serve with a lime wedge on the side for squeezing over.
Cook's tip
The crunchy spiced tortilla shreds in this recipe are simple to make and low in fat, plus leftover wraps will freeze well. Otherwise, swap in some bought tortilla chips for speed.
Typical values per serving when made using specific products in recipe
Energy | 881kJ/ 211kcals |
---|---|
Fat | 6.5g |
Saturated Fat | 1.3g |
Carbohydrates | 24g |
Sugars | 8.5g |
Fibre | 11g |
Protein | 8.5g |
Salt | 0.3g |
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