Stuffed tomatosoup

Name: Stuffed tomatosoup
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 Red pepper; 2 el peanut oil; 125 g sliced chestnut mushrooms; 150 g fresh kale; 400 g tomato cubes; 400 g cannellini beans; 112 g tomato cream soup; 1,25 liter water hot; 130 g sundried tomatoes in pot; 75 g Parmigiano Reggiano broken

Tomato soup of tomato cubes, a tomato soup with sun-dried tomatoes and sun-dried tomatoes filled with chestnut mushrooms, red peppers, kale, cannellini beans and Parmesan cheese.

Ingredients

1 Red pepper
2 el peanut oil
125 g sliced chestnut mushrooms
150 g fresh kale
400 g tomato cubes

400 g cannellini beans
112 g tomato cream soup
1,25 liter water hot
130 g sundried tomatoes in pot
75 g Parmigiano Reggiano broken

Directions

Halve the peppers. Remove the seeds and cut the flesh into cubes.
Heat the oil in a soup pan and fry the mushrooms, peppers and kale for 3 minutes on a high heat. Change regularly.
Add the tomato cubes, beans, the packet of tomato soup and hot water.
Bring to the boil while stirring and cook over medium heat for 8 minutes.
Stir in the sun-dried and spread over 4 bowls. Scrape the cheese over it and serve.