Store Cupboard Bean and Tomato Soup
Ingredients
- 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
- 1 x 400g tin chopped tomatoes
- 400ml vegetable stock (or more, depending on texture desired)
- 1 x 400g tin cooked, flavourless mixed beans (mine had cannelini, black beans and butter beans)
- 1 small tin sweetcorn, drained
- Handful kale or one block frozen spinach
- Salt and pepper, to taste
To serve
- fresh basil and parsley
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.