1 small garlic clove
½ medium brown onion
1 tablespoon rice bran oil
400 g tinned tomatoes
¼ cup (65 g) tomato paste
1 tablespoon honey
¼ cup (60 ml) water
400 g cooked cannellini beans (fresh or tinned)
1 tablespoon chopped parsley
toasted rye bread for serving
Dice garlic and onion into fine pieces. Place oil in saucepan and add onions and garlic. Saute on a medium heat for 2 minutes.
Blend tomatoes (using a hand-held blender) and then add to saucepan.
Reduce heat to low and add tomato paste, honey, water, cannellini beans and chopped parsley. Season with salt and stir until combined.
Allow to simmer for 30 minutes, with lid slightly ajar.
Hint: if using dried parsley only use 1 teaspoon.