Tomato, olive and garlic soup

900 gms canned white beans drained

1 Ltr tomato juice

½ Ltr olive oil

1 sprig fresh rosemary

6 clove garlic, peeled

Salt and white pepper

Method

In a medium sized pot pour in your olive oil, garlic and rosemary.

Heat on a low heat for 30 minutes to allow the rosemary and garlic to infuse.

Take off heat allow to cool on the side of the stove.

In a kitchen blender or hand blender blitz the white beans until smooth.
Slowly add the fresh tomato juice and then slowly add cooled olive oil.

Season with white pepper and salt.

Can be stored in refrigerator for up to four days.