Tomato And Butter Bean Soup With Herbed Cheese - cooking recipe

Ingredients

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

Preparation

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.
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.
Season the soup with salt, black pepper and a pinch of sugar. Ladle into bowls and top with the herbed cheese.