NZ Woman's Weekly

Summer tomato soup

Summer tomato soup
  • Meal Type

    Soup/stew
  • Servings

    4

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.

Latest Issue

Subscribe to the magazine

Maggie Barry's secret strength

In this week's issue Maggie Barry shares the secret that has given her strength.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.

Subscribe