Tomato & butterbean soup

Butterbeans add protein to this soup meaning that you will feel fuller for longer. It’s so easy to make, really cheap and kids love it too.

Makes: 3 bowlfuls
 
1 tbsp rapeseed oil
1 small red onion, peeled and chopped
1 celery stalk, chopped
1 carrot, chopped
1 garlic clove, peeled and chopped
400g can chopped tomatoes
400g can butterbeans, drained
Sea salt and black pepper

1. Heat the oil in a large saucepan. Add the onion, celery, carrot and garlic and cook for 10 minutes until softened.
2. Add the tomatoes and butterbeans and one empty can of water (about 200ml). Bring to the boil, reduce to a simmer and cook with lid off for about 10 minutes until the liquid is reduced.
3. Whizz to make smooth. Add salt and pepper to taste.

 
From Packed. Photo by HaaralaHamilton.