A big blob of parsley oil in the middle of the bowl adds another dimension of flavour to this
delicious tomato-based soup of Cannellini beans, Spanish onion, garlic, carrot and the star of
the show, Spanish Spice blend.
1 tbsp EV olive oil
1 Spanish (red) onion, finely chopped
2 garlic cloves, crushed
1 carrot, cut into small dice
2 cans cannellini beans, drained and rinsed thoroughly
1 x 400g can diced tomatoes or fresh
3 medium fresh tomatoes, roughly diced
1 tbsp Spice Fusion Spanish Spice blend
1 vegetable stock cube
2½ cups water
EV olive oil
salt & pepper to taste
PARSLEY OIL
½ bunch flat leaf parsley, finely chopped
¼ cup olive oil
Salt & pepper to taste
Heat oil in a large saucepan, add onion, garlic, carrot and Spanish Spice blend and cook for
2-3 minutes, stirring occasionally.
Stir in cannellini beans and tomatoes and cook for another 2 minutes.
Add the water and crumbled stock cube; cover with a lid and bring to the boil.
Reduce heat to a low simmer and cook for 20-30 minutes.
Meanwhile, make the parsley oil by placing the fresh parsley and olive oil into a
small food processor. Blend until roughly combined, add a splash of water
and salt & pepper to taste; blend again until smooth.
Serve soup in bowls with a dollop of parsley oil and oven-baked tortillas or crusty bread on the side.
