Recipe: Quick and Easy Tomato & Bean Soup

After a night of drinking and a morning of having a migraine aura, I felt like something filling, hearty, warm and comforting for dinner tonight. It also had to be easy and quick because I didn't want to be in the kitchen so much so I quickly threw together this soup which was surprisingly delicious. The two kind of beans and pasta make is substantial and adding some fresh veggies makes it even more nutritious.

 Ingredients

Onion
Bell pepper
Olive oil
Vegetable stock
Pasta (preferable something smaller that works well in a soup, I used thin gobetti)
Mushrooms (I used canned but fresh would be better)
Can of diced tomatoes
Passata
Can of kidney beans (drained and rinsed)
Can of butter beans (or another white bean) (drained and rinsed)
Salt, pepper and paprika to taste

Start by sauteing the chopped onion and bell pepper in some olive oil. Add the vegetable stock (the amount depends on how much pasta you're using) and add the pasta. Continue by adding the mushrooms, tomatoes and purée, let it all simmer for a while until the pasta gets softer and then add the beans. Let everything simmer for a while until the vegetables and pasta are completely done and add the salt, pepper and paprika to taste. Serve and enjoy!

I added some sriracha for an extra kick and you can also add some garlic with the onion and bell pepper if you like. It's a really simple but tasty soup which can be whipped up in the blink of an eye basically. I improvised with what I had and wanted to keep it light on the spices but you can add more vegetables if you like or some more spices like oregano or basil.