Bean, Tomato And Fresh Rosemary Soup

Serves 6 to 8 people.

Ingredients:

1 can of red kidney beans

1 can of white cannellini beans

1 can of peeled plum shaped tomatoes with the juice

2 tablespoons of olive oil

3 shallots, chopped

2 cloves garlic

4 cups water

Sea salt

Black pepper

Fresh rosemary -- 1 pack

To Prepare the Soup:

In a large soup pot over medium heat warm the oil. Add the shallots and sauté until brown about 3 or 4 minutes.

Add the tomatoes diced in cubes, juice and the beans which have been washed and drained. Add water, herbs, salt and pepper. Reduce the heat to low and simmer for an hour. Add water if necessary. It always tastes better if made the day before.

To Serve:

Option 1: Serve as is with fresh rosemary spring on top, either in a large soup bowl or in a soup plate. To make it more sophisticated, present in small bouillon bowl.

Option 2: Serve with croutons, grated cheese and pesto.

Option 3: Serve with a dollop of sour cream and a miniature tomato.

E-mail Florence de Dampierre at fdedampierre@aol.com