Tomato & Rosemary Soup

• 2 tablespoons sunflower oil
• 2 onions, finely chopped
• 1 garlic clove, finely chopped
• 2 tablespoons rosemary, roughly chopped
• 2 tablespoons tomato paste
• 2 1/4 lbs fresh tomatoes, cut into quarters
• 4 1/4 cups vegetable broth
• 2 (14 ounce) cans cannellini beans, drained
• fresh ground black pepper

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. Place the tomatoes and broth into the saucepan, bring to the boil and then cover and simmer for 15 minutes.
3. Add the beans and cook for another 5 minutes.
4. Blend or liquidize the soup until smooth, reheat and garnish with sprinkling of black pepper.

sunflower oil, onions, garlic, rosemary, tomato paste, tomatoes, vegetable broth, cannellini beans, fresh ground black pepper

Taken from www.food.com/recipe/tomato-rosemary-soup-414332 (may not work)