Updated: Aug 7, 2020
Quick, easy, freezes well & most importantly, it's vegan!!
1x 370g tin of white kidney or cannellini beans
1x 400g tin of chopped tomatoes
3-4 sticks of celery
400ml of vegetable stock
Makes 4-6 portions
Rinse the kidney beans with cold water and then place them in a saucepan. Cover with water and bring to the boil.
Slice the carrots and celery into cubes. Chop the onion finely.
Put 1 tbsp of oil in a large saucepan and gently fry the onions for 3-5 minutes.
Add the celery and carrots, fry for a further 5 minutes.
Add the chopped tomatoes and beans. Pour in enough vegetable stock to cover all the ingredients in the saucepan (about 400ml).
Season with salt/pepper to taste.
Boil for a further 5 minutes and then simmer for another 20 minutes preferably with a lid covering the pan.
Perfect for a cold, wintery day!