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| Chilled Tomato and Cannellini Soup |
| 1 1/2 lb. fresh tomatoes, cored, cut into chunks (about 3 cups) 1 can cannellini beans, rinsed 1/4 c.each finely chopped fresh basil and parsley 1 tbsp. chopped black olives 2 tbsp. finely chopped red onion 1 - 11/2 c, tomato juice 3 tbsp. olive oil 1 tbsp. red wine vinegar 1 clove garlic minced 1/2 tsp. salt fresh ground pepper |
| 1. Finely chop tomatoes in a food processor. 2. Add beans, basil,parsley, olives, onions. Stir to combine. 3. Stir in tomato juice. 4. Whisk oil, vinegar, garlic, salt, and pepper together. Stir into soup. 5. Cover and refrigerate for 30 minutes. |