Ingredients
Servings: 1 servings
- Cannellini beans (150 g, canned, well rinsed)
- Tomatoes (50 g, ramato or oxheart)
- Red onion (20 g)
- Water (100 ml)
- Fresh basil leaves (to taste)
- Garlic clove (optional)
- Salt (to taste)
- Pepper (to taste)
- Bread (toasted, cubed into the soup or for dipping)
A no-cook summer soup: canned cannellini beans blended with raw tomato, red onion, and basil, served cold. Ready in about three minutes.
Steps
- Rinse the cannellini beans well.
- Blend the beans with the tomatoes, red onion, basil, garlic (if using), water, salt, and pepper until smooth and creamy.
- Serve cold, with toasted bread cubed into the soup or on the side for dipping.
Notes
- Also works with chickpeas or lentils in place of the cannellini.