Perfect for a quick lunch or dinner, this soup may help protect you from chronic illness like cancer and strokes, due to the high concentrations of the antioxidant lycopene present in the tomatoes. Lycopene is more readily absorbed when the tomatoes are cooked and combined with fat. So when you drizzle it with olive oil, it not only tastes like a heavenly Tuscan treat, but it’s also good for you!
Serves 4
Ingredients:
800g chopped tomatoes (2 cartons worth) or fresh if you happen to have some delicious sweet ripes ones.
1 can of cannelini beans, drained
6 salted anchovies in olive oil
2 garlic cloves, finely chopped
1 handful of fresh basil leaves, shredded/torn into pieces
olive oil for cooking and drizzling
freshly ground black pepper
brown rice pasta – cooked according to package instructions, enough for 4
Method:
Put the anchovies and some of their oil into a saucepan over a low heat, when they start to melt, add the garlic and a splash of olive oil. Keep the heat low, for a few minutes, then add the tomatoes and the beans. Heat until warmed through and then blend using a hand blender or pour the mixture into a blender. Return soup to the pan and continue to heat on low, adding the basil. After 5 minutes, ladle the soup into bowls, add some brown rice pasta spirals or your choice of pasta, drizzle a good glug of olive oil into each bowl, top with more basil and a grind of fresh black pepper. The soup shouldn’t need seasoning as the anchovies provide enough salt.
DAIRYFREE / GLUTENFREE
