Tuscan Bean Soup
Serves: 4
Ready in: 30 to 60 mins
Ingredients:
2 tbsp Good Oil Mild & Light1 small red onion, finely chopped
1 fat garlic clove, crushed or finely chopped
1 carrot, peeled and diced
2 celery sticks, chopped
400g can chopped tomatoes
400g can of mixed beans, drained and rinsed
1 tbsp sun-dried tomato paste
600ml well flavoured vegetable stock
2 sprigs fresh thyme
salt and freshly ground black pepper
fresh green vegetarian pesto, to serve
method:
- Heat the Good Oil in a large non-stick saucepan and sauté the onion for about five minutes or until soft. Stir in the garlic, carrot, celery and continue to cook for a further five minutes. Add the tomatoes, tomato paste, stock and seasoning. Bring to the boil, then reduce the heat to a simmer, cover and cook, stirring occasionally, for 20-30 minutes or until the vegetables are soft.
- Place half of the vegetable mixture into a food processor and blend until smooth, then return to the pan. Add the beans, and simmer for a further 10 minutes or until the beans have been heated through. Spoon into bowl and garnish with a spoonful of fresh pesto.
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