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Super Fast Tomato, Butterbean and Olive Oil Soup

Super Fast Tomato, Butterbean and Olive Oil Soup

Recipe by Michael Van de Elzen

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, 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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