A deliciously simple vegan friendly, creamy tomato soup. Packed full of flavour and using many store cupboard essential ingredients.
Ideal for a light lunch or evening meal.
- ½ Tin of Epicure Organic Cannellini Beans (200g)
- 2 x Tins of Mutti Peeled Tomatoes (800g)
- 1 x Large Spanish Onion – Diced
- 4 x Tablespoons of Mutti Tomato Puree
- 1 x Potts Vegetable Stock Can (500ml)
- 1 x Teaspoon of Sugar
- Garofalo Extra Virgin Olive Oil
- Salt & Pepper
- 20g of Basil Leaves
- 4 x Cloves of Garlic – Minced
- 2 x Red Chillies – Minced
Put a large pot on the heat with a generous glug of extra virgin olive oil.
Add in your diced onion as well as your minced garlic and chillies and cook off until fragrant and the onions starting to become translucent.
To this your four tablespoons of tomato puree and combine, letting this cook off for about 2 minutes.
Add in your two tins of whole tinned tomatoes and can of vegetable stock and stir.
Let this simmer for about 15 – 20 minutes to ensure all the flavours have combined.
While your soups cooking, rinse off your tinned cannellini beans until there’s no more gunk.
Add you basil leaves to the pot at this point as well as salt and pepper to taste.
Take your soup off the heat and add a teaspoon of sugar and your rinsed cannellini beans as well as an extra glug of extra virgin olive oil.
You can use a hand blender strain in the pot or carefully pour the mixture in a heat safe blender and pulse until smooth and velvety.