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

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.