White bean and cherry tomato soup
This rustic white bean and cherry tomato soup combines creamy legumes with sweet and sour tomatoes and aromatic rosemary and sage. Soaking the beans for a day, simmering the soup gently, and roughly puréing creates a full, thickened flavor with a fine texture.
Ingredients · Servings 4
- 400 g dried white beans
- 1 rode ui
- 500 g cherry tomatoes
- 2 sprigs of rosemary
- 2 sprigs of sage
- olive oil
- 4 skewers of grissini
- 4 sprigs of basil
- pepper
- salty
Method · 1 h
- Soak the white beans in water one day in advance. Drain them.
- Finely chop the red onion. Tie the sprigs of rosemary and sage together with kitchen twine.
- Heat olive oil in a pan. Sauté the onions. Add 2 liters of water, the cherry tomatoes, beans, salt and pepper, the herb bouquet, and let it simmer for 1.5 hours.
- Then mix roughly with a hand mixer. Ensure there is still some texture in the soup; this will result in a somewhat coarse, but beautifully thickened soup.
- Finish with a grissini stick and a basil sprig.
