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Super Fast Tomato, Butterbean & Olive Oil Soup

Super Fast Tomato, Butterbean & Olive Oil Soup

Recipe by Michael Van de Elzen

Super Fast Tomato, Butterbean & Olive Oil Soup

Serves 6

500ml extra virgin olive oil  (EVO)
5 cloves garlic
1 sprig fresh rosemary
450g El Navarrico large white beans
660ml Alicos salsa pronta di pomodoro
½ tsp Accoceberry espelette pepper flakes    
Sea salt
Freshly ground white pepper


Gently heat EVO, garlic and rosemary 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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