INGREDIENTS

• 1 x onion
• 2 x garlic cloves
• 1 x carrot
• 2 x tins of cannellini beans
• 1 x tin of diced tomatoes
• 3 x fresh tomatoes
• 2 x heaped teaspoons Smoked paprika
• 1 x cube of vegetable stock
• 2 ½ cup of water (for soup)
• olive oil
• salt & pepper

Parsley oil:

• ½ bunch of fresh parsley
• ¼ cup olive oil
• splash of water
• salt

METHOD

1. Finely dice the onion, peel and finely slice the garlic, finely dice the carrot, and roughly dice the fresh tomatoes. 
2. In a large pot add a drizzle of olive oil. Place the onion, garlic and carrot into the pot and cook for 2 minutes, stirring until slightly cooked through and aromatic. 
3. Add the cannellini beans, the fresh tomatoes and the tin of tomatoes. Mix through to combine and cook for another 2 minutes. Add the water for the soup, as well as the smoked paprika, and crumble in the vegetable stock cube. Cover with a lid and bring to the boil. 
4. Reduce the heat to a low simmer and cook for 15 minutes. 
5. Whilst the soup is cooking make the quick parsley oil by placing the fresh parsley and olive oil into a small food processor. Blend until roughly combined, add a sprinkle of salt and a splash of water. Blend again and set aside until serving.
6. After the soup has been cooking for 15 minutes, remove the lid and increase the heat to a medium-high. Cook uncovered for another 3-4 minutes, adding any extra salt and pepper. 
7. Serve the soup with a spoonful of the parsley oil.

Prep time: 5 minutes.
Cook time: 25-30.
Serves: 4-6.

Recipe and photos by Anastasia Zolotarev. Click here to see her blog.