Instant Tomato & Cannellini Bean Soup – a guest recipe by Amelia Freer
Recipe from Simply Good For You by Amelia Freer.
"This is an ‘instant’ soup. Simply blend the raw ingredients together in a decent blender, and it’s ready. No cooking required."
(SERVES 3)
2 X 400g tins of good-quality chopped tomatoes, plus ½ a tin (200ml) of cold water to rinse them out
1 X 400g tin or jar of cannelini beans, drained and rinsed
1 spring onion, roughly chopped
2 tablespoons extra virgin olive oil, plus extra to drizzle
½ teaspoon sea salt
1 tablespoon cider vinegar
a handful of fresh basil leaves
Put all the ingredients (including the cold water) into the blender and blend until completely smooth. Add a little more water to adjust the consistency if needed. Either chill or heat to serve.
Serve with a good grind of black pepper and a drizzle of olive oil.
