Tomato & Rosemary Soup - cooking recipe

Ingredients

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

Preparation

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