Tomato Soup With Crispy Capers And Oregano

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donna hay


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1 tablespoon olive oil

1 brown onion, chopped

1 tablespoon balsamic vinegar

2 teaspoons brown sugar

3 cups (750ml) tomato puree

1 cup (250ml) chicken stock

1 tablespoon olive oil, extra

1 tablespoon salted capers, rinsed

2 tablespoons oregano leaves

1 x 400g can cannellini (white) beans, drained

shaved parmesan, to serve

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