Ingredients
- 6 Large ripe tomatoes (Quartered)
- 4 cups (1 ¾ pints) Chicken vegetable stock
- 1 x 400 gms (14 oz) can cannellini beans (Drained and rinsed)
- Sea salt and cracked black pepper
- 2 tablespoons Chopped oregano
- Grilled bread to serve
Instructions
- Place the tomatoes and half the stock in a blender and blend until smooth. Pour the mixture through a sieve and place in a saucepan with the remaining stock over medium heat. Allow the soup to come to the boil and simmer for 8 minutes, then add the cannellini beans, salt, pepper and oregano. Simmer for 2 minutes and serve in bowls with grilled bread that has been drizzled with a little olive oil.
- Using really ripe tomatoes will give this soup a wonderful sweet flavour. If perfect tomatoes are not available you may need to add a pinch of sugar to help boost the flavour.
Notes
Serves 4.