Super Fast Tomato, Butterbean and Olive Oil Soup
Recipe by Michael Van de Elzen
5 cloves garlic
1 sprig fresh rosemary
Freshly ground white pepper
Gently heat EVO, rosemary and garlic in a pot for 10 minutes to infuse. Take off the heat, and allow to cool. Remove garlic and rosemary.
Using a blender, purée the white beans and Salsa Pronta until smooth. Slowly add the olive oil. Stir in the Espelette pepper. Season with white pepper and salt, to taste.
You can serve the soup cold, or slowly heat to serve hot. Ensure the soup doesn’t boil as it will separate.
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