Tomato Soup

Ingredients

• 2 tbsps extra virgin olive oil
• 60 g natural Greek style yoghurt
• 800 g diced Italian tomatoes (no added salt)
• 200 g cannellini beans
• 2 tsps leaves basil (dried)
• 1/2 large onion

Directions

1. Chop onion into chunks.
2. Add all ingredients into a blender and season with sea salt and pepper to taste. Blitz until smooth.
3. Transfer to non-stick saucepan with extra water to get desired consistency. Heat through gently.
4. Transfer evenly between bowls and top with basil leaves and any extra salt and pepper.