TOMATO AND CANNELLONI SOUP
1 tablespoon olive oil.
6 ounces of cannelloni beans soaked overnight and cooked for 20 minutes in water without salt.
3 quarters lb finely chopped onions.
1 teaspoon full of dried basil (handful of fresh).
2 teaspoons of sea salt.
1 level dessertspoon of demerara sugar (or muscavado).
2 and a half tablespoons evaporated milk (I LIKE evaporated milk, okay!)
2 and a half pints of water.
2 tablespoons of tomato puree.
METHOD
Fry onions in oil till softish. Add water, herbs,
tomato puree, salt and sugar. Bring to boil and simmer for half an
hour. Blend till smooth then add pre-cooked cannelloni beans. Simmer
for further 5 minutes.
SERVES 4.
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