Having spent three weeks in Italy over August, I have been inspired and plumped up! This soup was served as a small offering from Locanda del Teatro in Montefalco, and it blew my taste buds away.
Ingredients for 4 persons 4 mature red tomatoes 2 fresh onions (I used regular white onions)2 carrots 1 can pureed cannellini beans cashew creme* 1 tablespoon nutritional yeast 1/2 garlic clove 6 chopped basil leaves parsley salt, sugar, white pepper extra virgin olive oil
*Cashew Creme 1 cup raw cashews, soaked for 2 hours 1/4 cup filtered water BLEND UNTIL CREAMY
Method Chop the garlic, onion and carrots very finely, and place into a frying pan with olive oil on medium heat. Cook until golden. Dice the tomatoes and add them together with basil, salt, a pinch of sugar and 2 pinches of white pepper.
Cook a few minutes, then add the cannellini beans and cashew creme. Bring to a boil, adding the nutritional yeast. Once it has blended well together in the frying pan, you might blitz for 10 seconds in a blender and then serve with a little parsely and a small swig of olive oil. Toast your favourite fresh bread and voila!