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.
As soon as I came home, my plight was to make it vegan! Light but filling, make it as a starter or a main course to bring the sun from Italy to your own home, any time of year. (I was pretty lucky they gave me their recipe at the end of the meal which is different from below due to their use of dairy)
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!
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