Tomato Bean Soup

Ingredients

• 800 g tomatoes
• 1 Shallot
• 150 g celery root
• 1 Garlic clove
• 2 tbsp olive oil
• 600 ml Vegetable Broth
• 400 g white beans (canned)
• Salt
• ground pepper
• a pinch of sugar
• 1 tbsp gin (optional)
• 1 tbsp freshly chopped basil

Instructions

1. 1.

   Blanch the tomatoes, cool, peel, quarter, seed and dice. Peel and finely dice the shallot, celery root and garlic; sauté in hot oil for 1-2 minutes. Add the tomatoes and broth, cover and simmer gently for about 15 minutes.

2. 2.

   Puree the soup finely, then add the rinsed beans. Heat for another ~10 minutes and season with salt, sugar, pepper and a splash of gin if desired. Finally stir in basil and serve spooned into bowls.