Tomato soup in a jar

Pick the basil leaves from the stalks and grate the Parmesan cheese.

Cut the sundried tomatoes and anchovies finely and halve the slices of tomatoes. Put the cannellini beans in a colander, rinse under cold running water and drain.

Put het of the basil and half of the sun-dried tomatoes, anchovies and Parmesan cheese with the tomato puree in a tall cup.

Purée with the hand blender to a smooth puree. Season with pepper and salt and scoop the bottom of the jar.

Cover the puree with a layer of cannellini beans, kale, snack tomatoes and the rest of the basil and the sun-dried tomato.

Bring the water to the boil and pour into the jar. Stir well over the bottom until the puree is completely dissolved in the hot water and serve.