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Tomato and bean soup

This tasty and filling tomato soup is just what you need to warm up on a cold night.

Ingredients

- 1 teaspoon oil
- 1 onion, chopped
- 3 stalks celery, chopped
- 2 teaspoons dried basil
- 1 teaspoon crushed garlic
- 3 cans chopped tomatoes (400 gram cans)
- 3 cups vegetable stock (or 3 teaspoons stock powder mixed with 3 cups boiling water)
- 1 can kidney or cannellini beans (400 gram can)
- handful spinach, chopped

Method

1. Heat oil in a large pot over a medium heat. Add onion, celery, basil and garlic. Cook for ten minutes, stirring often.
2. Stir in tomatoes and vegetable stock. Bring to the boil then simmer for 15 minutes.
3. Drain and rinse the beans and add to the soup with the spinach. Stir and cook for a further three minutes, or until the spinach has wilted.
4. Serve immediately with warm crusty bread.

Notes

Try adding chopped chorizo to this soup for a spicy kick.