Tomato Soup
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Ingredients
1 tbsp extra virgin olive oil
1 onion, finely chopped
1 tbsp dried basil
600g fresh tomatoes
½ red chilli, finely chopped
A pinch of salt
1 tin chopped tomatoes
500ml vegetable stock
1 tin cannellini beans, drained and rinsed
1 tbsp vegan pesto to serve
Method
Heat the olive oil in a large pan over medium heat.
Add the onions and basil and cook for about 5 minutes, until softened. Stir in the fresh tomatoes, chilli and salt. Cover and cook for 10 minutes. Stir occasionally.
Add the tinned tomatoes and stock to the pan and stir well. Cover and simmer for 15-20 minutes.
Purée the soup with a hand blender until smooth.
Stir in the cannellini beans. Return to the pan and heat gently.
Ladle the soup into the warmed bowls and top each with the pesto.
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