From the kitchen notebook · No. 02
Tomato & white bean soup
A hearty soup made with pantry staples: tomatoes, white beans and a few herbs.
Method
Finely chop the onion. Heat the oil in a saucepan and cook the onion over medium heat for 6–8 minutes until soft.
Add the minced garlic and oregano, stirring for 30 seconds.
Add the tomatoes and break them up with a spoon. Pour in the water or stock, bring to the boil, then simmer gently for 15 minutes.
Rinse the tinned beans, add to the soup and simmer for another 5 minutes. Season with salt and pepper. Serve with bread.
Kitchen note
For a thicker soup, mash some of the beans directly in the pan.