Tomato & Rosemary Soup

1. 1

   Heat the oil in a large saucepan and cook the onion over a low heat until softened. Add the garlic, rosemary and tomato paste and continue cooking for a further minute.

2. 2

   Place the tomatoes and broth into the saucepan, bring to the boil and then cover and simmer for 15 minutes.

3. 3

   Add the beans and cook for another 5 minutes.

4. 4

   Blend or liquidize the soup until smooth, reheat and garnish with sprinkling of black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.