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Italian tomato & bean soup

VEGETARIAN

“Transport your taste buds to northern Italy with a rich combination of tomatoes, beans, rosemary and Parmesan. Serve with some warmed focaccia and dive in. It’s a real taste sensation.”

SERVES: 2   PREP TIME: 1 MINS   COOKING TIME: 5 MINS

Ingredients

1 pot of beans with benefits

For the rosemary oil:

1 sprig rosemary, finely chopped

Good quality oil such as British rapeseed or extra virgin olive oil

Parmesan, freshly grated

Method

  1. Begin by putting the beans in a pan with 125ml water. Heat gently for about 5 mins.
  2. While they’re heating prepare the rosemary oil.
  3. Put a glug of oil in a small dish then add the chopped rosemary.
  4. Pour the soup into 2 bowls and drizzle with the rosemary oil.
  5. Sprinkle with a generous helping of freshly grated parmesan.

 

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