NZ Woman's Weekly

Summer tomato soup

  • Meal Type

  • Servings


Cannellini beans give the body of this soup texture and colour.

  • 150ml olive oil
  • 6 stalks fresh rosemary, leaves removed
  • 400g tin of cannellini beans
  • 300ml tomato juice
  • Salt and freshly ground black pepper

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.

Cover 1531

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