Mozzarella and kidney bean soup

---

This filling soup could be served as a starter or as a main course.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, peeled and sliced
• 1 red pepper, de-seeded and sliced
• 1 teaspoon paprika powder
• A pinch of chili flakes or to taste
• 150 g Mozzarella cheese, grated
• 1 litre hot vegetable stock
• 400 g can plum tomatoes, chopped
• 400 g can of kidney beans, rinsed and drained
• A few spring onions, chopped for garnish
• Grated Parmesan cheese to garnish

Method

1. Heat the oil in a pan and sauté the onions and peppers until softened, about 10 minutes
2. Add paprika & chili flakes and stir well
3. Add the stock, tomatoes and beans; bring to the boil and simmer uncovered for 15 minutes or until reduced by a quarter
4. Add a third of the soup to a food processor and blend to a puree. Add this back to the soup pan.
5. Divide the soup into 4 serving bowls
6. Float the grated Mozzarella cheese on the surface
7. Sprinkle with chopped spring onions and grated Parmesan cheese

Serving suggestions

Serve with crusty bread