TOMATO AND BORLOTTI BEAN SOUP

INGREDIENTS

2 tbsp rapeseed oil

1 large onion, chopped

2 carrots, chopped

2 garlic cloves, chopped

2 400g cans chopped tomatoes

300ml vegetable stock

400g borlotti beans

3 tbsp fresh pesto

3 tbsp mixed toasted seeds

Fresh basil leaves to garnish

METHOD

1. Heat the oil in a large saucepan, add the onion and carrots and cook for 10 minutes until softened. Add the garlic and cook for another 5 minutes. Add the tomatoes and stock, bring to the boil and simmer for 15 minutes.

2. Add the borlotti beans including the water from the can, simmer for another 5 minutes and then blend until perfectly smooth. Season to taste. Ladle into warmed bowls and top with the pesto, seeds and basil. Perfect with crusty seeded bread.