Slow Roast Tomato Soup with Black Bean and Kidney Bean Dumplings

Serves: 2

This satisfying soup is spot on for the summer months

1 carton of New Covent Garden Soup Co’s Slow Roast Tomato Soup

100g tinned kidney beans, drained and rinsed under cold water

100g tinned black beans, drained and rinsed under cold water

1/2 small red onion, finely chopped

1 garlic clove, finely crushed

Half a free-range egg, beaten

1 tsp ground cumin

1 tbsp plain flour

Handful of basil leaves and stalks, finely chopped, plus a few extra to garnish

1 tbsp olive oil

Pour the soup into a pan and leave to warm gently on the barbecue.
Leaving a little olive oil, flour and fresh basil to one side for finishing the dumplings and garnishing the soup, add the remaining ingredients to a food processor and blend until smooth. Alternatively, mash the beans with a potato masher until smooth and stir in the remaining ingredients.
Dust your hands with flour and shape a teaspoon-sized amount of mixture into a ball. Repeat this until all the mixture has been used.
Drizzle the balls with olive oil and place on the barbecue, grilling for approximately 8 minutes, turning occasionally, until a firm skin has formed and the bean dumplings are a light golden colour.
When the soup is hot, pour it into two bowls and place the bean dumplings on top. To garnish, sprinkle with a few chopped basil leaves .

Print Recipe www.newcoventgardensoup.com/