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.