Tuscan Tomato Soup with White Beans

Ingredients:

• 2 x 425g cans of unsalted white beans, rinsed
• 3 tbsp olive oil + extra for drizzling
• 1 large onion, chopped
• 5 cloves garlic, crushed
• 2 tbsp tomato paste
• 0.9 kg tomatoes, chopped
• 1 liter of lightly salted vegetable or chicken broth
• 1 sprig of rosemary + 1 tsp chopped leaves
• 1/4 tsp red pepper flakes + extra for sprinkling
• 4 cups ciabatta, diced (about 100g)
• 0.5 tbsp. grated mozzarella (about 60 gr.)

Preparation:

1. In a large saucepan or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the onion, 3 cloves of garlic, and a pinch of salt. Cook, stirring occasionally, until the onion is soft, 5 minutes. Add the tomato paste and cook, stirring occasionally, for 1 minute.
2. Add almost all of the chopped tomatoes (reserving 1/2 cup), beans, broth, 1 cup water, a sprig of rosemary, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon salt. Bring to a boil. Reduce heat to medium and simmer for 20 minutes.
3. Remove the rosemary sprig from the soup. Working in batches, transfer the soup to a blender and puree until smooth. Season with salt to taste. Return the soup to the pot and cover to keep warm.
4. Preheat oven to 200°C (400°F). Heat the remaining 2 tablespoons olive oil in a small skillet over medium heat and add 2 cloves of garlic. Cook, stirring occasionally, for 5 minutes. Toss on a baking sheet with the bread, finely chopped rosemary, mozzarella, and a pinch of salt and red pepper flakes. Bake, stirring occasionally, until the croutons are golden, 10 minutes. Add the croutons and reserved chopped tomatoes to each serving of soup; drizzle with olive oil.