50 g (2 oz) sliced salami, skinned and roughly chopped
15 g (1/2 oz) butter
100 g (4 oz) potatoes, diced
100 g (4 oz) carrots, diced
1 onion, roughly chopped
1 teaspoon sweet paprika
225 g (8 oz) can chopped tomatoes
150 ml (1/4 pint) tomato juice
425 ml (3/4 pint) chicken stock
1/4 teaspoon dried rosemary
salt and freshly ground white pepper
400 g (14 oz) can cannellini beans, drained
1 tablespoon chopped fresh parsley
for the sesame croutons
25 g (1 oz) butter, softened
1 tablespoon sesame seeds
1 teaspoon French mustard
4 thick slices white bread, crusts removed
1. Melt the butter in a saucepan, add the potatoes, carrots, onion and paprika and cook gently for 5 minutes until the onions are soft.
2. Stir in the tomatoes and their liquid, the tomato juice and stock then bring to the boil. Lower the heat, stir in the rosemary and season with salt and pepper. Cover and simmer for 20 minutes until the vegetables are tender.
3. Remove from the heat and leave to cool slightly, then puree in a blender or work through a sieve.
4. Make the croutons: put the butter in a bowl and beat in the sesame seeds and mustard. Spread on one side of each slice of bread. Cut the
bread into 2 cm (3/4 inch) cubes and put them in a frying-pan. Cook gently for 5 minutes or until they are golden, turning frequently.
5. Return the soup to the rinsed-out pan and stir in the salami. Add the beans and heat through gently for 5 minutes, then taste and adjust the seasoning if necessary.
6. Ladle the soup into warmed individual bowls or a soup tureen, top with the sesame croutons and then sprinkle over the chopped parsley. Serve the soup at once.
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