Store Cupboard Bean & Tomato Soup
Ingredients
- store cupboard bean & tomato soup
- 1 onion, peeled and finely diced
- 3 cloves garlic, minced
- 1 large carrot, peeled and finely chopped
- 2 sticks celery, peeled and finely chopped
- 1.5 tbsp tomato puree
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp chilli flakes (optional)
- 2 bay leaves
- 400ml vegetable stock (or more, depending on texture desired)
- 1 small tin sweetcorn, drained
- salt and pepper, to taste
- to serve – fresh basil and parsley
- method:
Preparation
Heat some oil in a large saucepan
Add the onion and fry for a few minutes, then add in the garlic and cook, stirring often
Add in the carrot and celery and cook for a few minutes
Add in the tomato puree and herbs and cook, stirring frequently, until the carrot is beginning to soften
Tip in the tomatoes, then fill up the empty tin with vegetable stock
Heat on a medium heat for ten minutes, or until starting to thicken
Add in the beans, sweetcorn and kale, then cook until warmed through
Season to taste and serve with fresh herbs and a squeeze of lemon juice
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