Mixed Bean Soup (Vegan & Free-From)

Gather

• 4 tablespoons tomato puree
• 1.5 litres water
• 1 x 500ml box of passata
• handful of fresh basil leaves
• 5-7 dried garlic flakes
• 10-12 runner beans thinly sliced
• 5-6 round green beans chopped into 2cm pieces
• 1 x 400g tin kidney beans drained
• 1 x 400g tin butter beans drained
• 1 x 400g tin chick peas drained
• 1 cup sweetcorn
• 1/2 cup brown rice
• salt to taste

Prepare

1. Put the tomato puree in a large pan and cook stirring continuously for 1 minute. Add the water and mix to combine before adding the passata. Cook for 5 minutes on a medium to high heat.
2. Add the basil and garlic to the pan, reduce the heat and simmer for a further 5 minutes.
3. Stir in the runner and round beans, followed by the kidney beans, butter beans, chick peas and sweetcorn. Allow to cook through for twenty minutes.
4. Sprinkle the rice over the soup and leave on a low heat until cooked (20-30 minutes).
5. Taste test and add salt if required.
6. Enjoy!

Serve & Store

• Enjoy on its own for a delicious lunch!
• Serve with your favourite bread.
• Add some toppings to your soup such as diced salad or more grains.
• Use as a starter with a lighter main dish.