Name: Summer tomato soup
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 150 millilitre olive oil; 6 stalks fresh rosemary, leaves removed; 400 gram tin of cannellini beans; 300 millilitre tomato juice; salt and freshly ground black pepper

Ingredients

150 millilitre olive oil

6 stalks fresh rosemary, leaves removed

400 gram tin of cannellini beans

300 millilitre tomato juice

salt and freshly ground black pepper

Method

1.In a small saucepan, heat a little of the oil with the rosemary stalks until just simmering. Turn off the heat and allow to cool. Once this has cooled, remove the rosemary leaves.

2.Drain and rinse the beans. In a food processor or blender, blitz together the beans and tomato juice. While mixing, slowly add remaining oil and mix until smooth. Season and serve at room temperature.

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Ingredients

Method

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