Tomato soup with beans

Image source

Ingredients

• 3 tablespoons of olive oil;
• 1 large onion;
• 2 cloves 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 grams of grated parmesan cheese;
• several cherry tomatoes;
• some basil leaves.
  
  

Preparation

Put the pan or sauté pan over medium heat and heat 2 tablespoons of oil. Put the finely chopped onion and garlic and fry, stirring, for 6-8 minutes.

Add tomatoes, beans, rosemary, water, salt and pepper cut into small cubes. Bring to a boil and cook for another 20-25 minutes until the tomatoes become very soft.

Remove from the soup rosemary, add grated Parmesan and mix. Part of the soup blender to a homogeneous consistency.

If the resulting mashed potatoes seem to you a bit thick, pour in the water. Preheat soup without boiling.

Before serving, decorate with halves of cherry tomatoes and chopped basil, pour the remaining oil and sprinkle with salt and pepper.

Thanks for following. Hope you like the article.