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INGREDIENTS FOR SOUP
- 3 carrots
- 2 celery stalks
- 1 onion
- 3 cloves of garlic
- 140 g double concentrated tomato paste
- 700 g Rustica strained tomatoes
- 800 g chicken or vegetable broth
- Can of Cannellini white beans
- 200 g fresh whipping cream
- A handful of fresh basil
- ½ teaspoon dried oregano
- Tablespoon of rapeseed oil
- 2 tablespoons of butter
- Salt
- Pepper
INGREDIENTS FOR SANDWICH
- Slice of Miil Cheddar 51% slices
- 2 slices of bread
- 1 tablespoon of butter
INSTRUCTIONS
- 1Peel the carrots and cut them along with the celery into smaller pieces. Heat a large pot, and once it's hot, add butter and oil. Add the vegetables to the hot oil and cook until golden brown, stirring occasionally. Meanwhile, chop the onion finely and slice the garlic. Once the vegetables are roasted, add the onion to the pot and continue to heat until the onion becomes translucent, then add the garlic and briefly roast until golden brown.
- 2Add tomato paste, oregano, salt, and pepper, and heat quickly for a minute while stirring constantly. Pour the strained tomatoes and broth into the pot and mix everything together. Let it simmer on low heat until the vegetables are completely soft, about 20 to 30 minutes. Then add the drained beans and heat for a few minutes, finally stir in fresh basil and blend with a hand or table blender until smooth. Soften with cream and season with additional salt and pepper if necessary.
- 3Place a slice of bread with cheddar, cover with another slice, and fry on a hot pan with butter until golden brown on both sides, until the cheese melts.
- 4Serve the soup with the cheese sandwich, garnished with a bit of cream and basil leaves.
