Tuscan tomato and white bean soup
A smooth and velvety
Tuscan-inspired tomato soup with a combination of pureed and whole
cannellini beans, and topped with Parmesan cheese.
3 tablespoons extra virgin olive
1 onion — diced
5 garlic cloves — finely chopped
4 anchovy fillets — chopped
3 cups vegetable stock
28 oz (800g) canned chopped tomatoes
1 tablespoon tomato paste
1½ teaspoons salt
½ teaspoon freshly ground black pepper
1 teaspoon dried rosemary
14 oz (400g) canned cannellini beans — rinsed and drained
1 tablespoon finely chopped fresh flat-leaf parsley
Finely grated Parmesan cheese, to serve
HEAT 2 tablespoons of olive oil in a
large saucepan. COOK the onion for 5 minutes, stirring occasionally.
ADD the garlic and anchovies and cook for 2 minutes. ADD the stock,
canned tomatoes, tomato paste, salt, pepper and rosemary. RESERVE
one-third of the cannellini beans, then add the remainder to the
soup. STIR to combine and bring to the boil. COVER with a lid,
reduce the heat to medium, and simmer for 10 minutes. REMOVE from
the heat and puree the soup in a blender or with an immersion
(stick) blender. RETURN the soup to the saucepan, and stir through
the reserved cannellini beans to heat through. REMOVE from the heat
and stir in the fresh parsley and remaining tablespoon of olive oil.
SERVE sprinkled with Parmesan cheese.
Variation: For a vegetarian version, remove the anchovies and
replace with half a teaspoon of salt.