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🍲 Creamy Tomato Bean Soup with Crispy Cheese Rice Pancakes

367 kcal · 30 min · 4 servings

Creamy Tomato Bean Soup with Crispy Cheese Rice Pancakes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put the rice into a pot.
  2. 2. Pour about 250 milliliters of salted water over it.
  3. 3. Bring the mixture to a boil.
  4. 4. Reduce the heat to low to medium.
  5. 5. Cook the rice for about 10 minutes.
  6. 6. Wash the tomatoes thoroughly under running water.
  7. 7. Remove the green stem from the top of the tomatoes.
  8. 8. Cut the tomatoes into coarse cubes.
  9. 9. Drain the white beans in a colander.
  10. 10. Rinse the beans briefly with water.
  11. 11. Peel the shallots.
  12. 12. Finely chop the shallots.
  13. 13. Wash the parsley.
  14. 14. Dry the parsley thoroughly.
  15. 15. Pick the parsley leaves off the stems.
  16. 16. Chop the parsley leaves finely.
  17. 17. Heat 2 tablespoons of oil in a large pot over high heat.
  18. 18. Add the shallot cubes to the pot.
  19. 19. Add 3 tablespoons of sugar.
  20. 20. Sauté the shallots until translucent for about 2 minutes.
  21. 21. Add the tomato cubes to the pot.
  22. 22. Add the white beans to the pot.
  23. 23. Add the tomato paste to the pot.
  24. 24. Let the ingredients sweat for about 2 minutes.
  25. 25. Fill the pot with puréed tomatoes.
  26. 26. Season the soup with salt.
  27. 27. Season the soup with pepper.
  28. 28. Reduce the heat to low.
  29. 29. Simmer the soup for about 15 minutes.
  30. 30. Heat 2 tablespoons of oil in a frying pan over medium heat.
  31. 31. Put the Gouda cheese into a bowl.
  32. 32. Add half of the chopped parsley to the bowl.
  33. 33. Add the flour to the bowl.
  34. 34. Add the cooked rice to the bowl.
  35. 35. Mix all ingredients in the bowl thoroughly.
  36. 36. Season the rice mixture with salt.
  37. 37. Season the rice mixture with pepper.
  38. 38. Take a tablespoon of the rice mixture.
  39. 39. Place the portion as a small cake into the hot pan.
  40. 40. Fry the cakes on one side for about 4 minutes until golden brown.
  41. 41. Turn the cakes over.
  42. 42. Fry the other side for about 4 minutes until golden brown.
  43. 43. Place the finished cakes on kitchen paper.
  44. 44. Let the kitchen paper absorb the excess oil.
  45. 45. Fry the cakes in several batches if necessary.
  46. 46. Add 1 tablespoon of oil if needed.
  47. 47. Taste the tomato soup again.
  48. 48. Fill the soup into deep plates.
  49. 49. Decorate the soup with the remaining parsley.
  50. 50. Serve the soup together with the rice cakes.

Nutrition per serving