Tomato And Butter Bean Soup With Herbed Cheese

• 1 tbsp olive oil
• 1 None small onion, peeled and finely diced
• 1-2 cloves garlic, peeled and finely chopped
• 1 tsp tomato paste
• 1/3 cup vegetable stock
• 2 x 14 oz cans plum tomatoes
• 2 x 14 oz cans butter beans, drained and rinsed
• 4 oz cream cheese
• 3 stems fresh flat-leaf parsley, chopped
• 5 stems chives, chopped
• 2 stems fresh dill, chopped

1. Heat the oil in a saucepan and saute the onion and garlic for 3-4 mins. Stir in the tomato paste and cook for 1 min. Add the stock and tomatoes, breaking them up a little with a wooden spoon. Cover and simmer for 25 mins, adding the beans after 10 mins.
2. Place the cream cheese in a bowl, season with salt and black pepper and stir until smooth. Mix the herbs together on a plate. Using 2 teaspoons, shape the cheese into 8 ovals and roll in the herbs.
3. Season the soup with salt, black pepper and a pinch of sugar. Ladle into bowls and top with the herbed cheese.

olive oil, onion, garlic, tomato, vegetable stock, tomatoes, butter beans, cream cheese, parsley, stems chives, dill

Taken from recipes-plus.com/api/v2.0/recipes/17887 (may not work)