Mozzarella and kidney bean soup

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Mozzarella and kidney bean soup
Mozzarella and kidney bean soup
Servings:Serves 4
Calories per serving:341
Ready in:45 minutes
Prep. time:15 minutes
Cook time:30 minutes
Difficulty:Easy
Recipe author:Chef
First published:17th January 2013
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This filling soup could be served as a starter or as a main course.


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Ingredients

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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

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