Italian Tomato & White Bean Soup with Basil Oil
Onion, celery and carrot sautéed, then simmered with garlic, tomatoes, stock and cannellini beans, seasoned and served hot.
- 400 g tinned chopped tomatoes
- 240 g tinned cannellini beans, drained
- 400 ml vegetable stock
- 100 g onion
- 2 clove garlic cloves
- 50 g celery stick
- 60 g carrot
- 20 g fresh basil leaves
- 50 ml extra virgin olive oil
- 3 g sea salt
- 2 g black pepper
- 100 g crusty bread for serving
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Finely dice the onion, celery, and carrot. Mince the garlic.
- Step 2
Step 2: Heat 30ml of olive oil in a large saucepan over medium heat. Add the diced onion, celery, and carrot, and sauté for 5 minutes until softened.
- Step 3
Step 3: Add the minced garlic and cook for 1 minute until fragrant.
- Step 4
Step 4: Pour in the tinned tomatoes and vegetable stock, stirring well.
- Step 5
Step 5: Add the drained cannellini beans and bring to a simmer. Cook for 12-15 minutes, stirring occasionally.
- Step 6
Step 6: Season with sea salt and black pepper to taste.
- Step 7
Step 7: Meanwhile, make the basil oil: roughly chop the fresh basil and blend with the remaining 20ml of olive oil until smooth.
- Step 8
Step 8: Ladle the soup into two bowls, drizzle with basil oil, and serve with crusty bread.
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