Tomato soup with beans
Ingredients
- 3 tablespoons of olive oil;
- 1 large onion;
- 2 cloves of garlic;
- 1,300 g of ripe tomatoes;
- 250–300 g of canned white beans;
- 1 sprig of rosemary;
- 350 ml of water;
- salt - to taste;
- ground black pepper - to taste;
- 50 g grated Parmesan;
- several cherry tomatoes;
- several basil leaves.
Cooking
Put a saucepan or saucepan over medium heat and heat 2 spoons of oil. Put onion and garlic finely chopped and fry, stirring for 6–8 minutes.
Add the diced tomatoes, beans, rosemary, water, salt and pepper. Bring to a boil and cook for another 20-25 minutes until the tomatoes are very soft.
Remove rosemary from the soup, add grated parmesan and mix. Portion the soup with a blender until smooth.
If the resulting mashed potatoes seem thick, pour water. Heat the soup, not boiling.
Before serving, garnish with cherry tomato halves and chopped basil, pour the remaining butter and sprinkle with salt and pepper.
Thanks for a view.
Looks fantastic! I’m such a big fan of tomato soup so this looks lovely
This soup looks fantastic. I love the idea of blending half the white beans for thickness and texture.
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