Healthy Recipes, Soups

Tomato, White Bean and Rosemary Soup Recipe

Tomato, White Bean and Rosemary Soup

4 tbsp olive oil
2 red onions
2 tbsp fresh rosemary, chopped
2 cups tinned tomatoes, chopped
2 x 400g cooked white kidney or butter beans
2 cups Fresh Earth vegetable stock
Salt and Pepper

Saute the onions in the oil until golden.
Add the rosemary, tomatoes and a pinch of salt and cook for 10 minutes.
Add the beans and about one cup of stock.

Simmer gently for 10 minutes, adding more stock as necessary. Taste for seasoning, then serve very hot, with gluten-free Fresh Earth Bake House foccacia and shaved Parmesan.