White bean and tomato soup

A humble dish but one I love for its simplicity. This hearty soup is a great mid-week meal that’s quick and easy and full of plant-based goodness. Serve with some crumbled feta and fresh parsley for a bit of contrast or keep it vegan, it’s just as wholesome!

Serves: 2-3 | Time: 40 minutes

Ingredients: 

2 Tbsp olive oil
1 small brown onion 
2 garlic cloves
1 large carrot 
Pinch of dried oregano
1/4 tsp smoked paprika
1 tsp tomato paste 
1 can crushed tomatoes
1 can great northern beans
2.5 cups vegetable stock or water
A few sprigs of parsley 
Pinch of Salt/pepper 

Method:

• In a large pot add the diced onions and carrots and sauté until onions cook down

• Add tomato paste and garlic, herbs and seasoning, and sauté for a further couple of minutes

• Add tomatoes and let simmer for 5 minutes

• Add the stock/water and drained beans and leave to simmer for 20-30 minutes or until carrots are tender

• Add chopped parsley in the last 5 minutes of cooking