Vegetarian recipe for Rosemary Tomato Soup – a nice and healthy option for lunch or dinner.
1 small onion, peeled and chopped
1 carrot, peeled and chopped
1 clove of garlic, peeled and chopped
500g navy or cannellini beans, drained and rinsed (tinned)
900g crushed tomatoes (tinned)
3 cups chicken stock (or vegetable, to keep the dish vegetarian)
1 bay leaf
1 large sprig of fresh rosemary, minced, plus more for garnish
1/4 teaspoon red pepper flakes
Kosher salt and black pepper
In a large pot, add the butter over medium heat. Add the onion and carrots, and cook until the vegetables are tender. Add the garlic and cook for a minute more.
Add the beans, tomatoes, broth, bay leaf, rosemary, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
Remove the bay leaves. Puree the soup using an immersion blender or a food processor.
Season to taste with Kosher salt and black pepper.
Serve the soup with minced rosemary on top.
Recipe courtesy of Our Life in Food.