Cannellini bean and vegetable soup

Ingredients

For 2 servings

• Cooked cannellini beans400 g
• Carrots2
• Potatoes1
• Red onion1
• Canned peeled tomatoes150 g
• Extra virgin olive oil2 tablespoons
• Saltto taste

In season: October – March

Method

1. Peel and chop the red onion; peel the carrots and cut them into roughly 1 cm cubes; peel the potato and cut it into roughly 1.5 cm cubes.
2. Heat the oil in a saucepan over medium-low heat, add the onion and carrots and fry gently for 5 minutes, stirring, until the onion is translucent and the carrots soften.
3. Add the potato, the crushed peeled tomatoes and enough water to cover the vegetables by about 3 fingers; salt, bring to the boil and simmer over medium-low heat, half-covered, for 20 minutes, until the potato is tender.
4. Drain and rinse the cannellini beans, add them to the soup and cook for another 10 minutes, until the flavours come together.
5. Take out half the soup, blend it with a stick blender until smooth and return it to the pan: this makes it creamy but still chunky.
6. Adjust the salt, heat for a minute, stirring, and serve with a drizzle of raw oil, if you have some left.