1 onion, chopped
2 garlic cloves, crushed
1 celery stick, chopped
1 tbsp olive oil
800 g chopped tomatoes (2 tins)
400 g butter beans, drained (1 tin)
300 ml vegetable stock
handful fresh basil leaves, chopped
1 tbsp grated parmesan
Wholemeal bread to serveNatural yoghurt for topping
Heat the olive oil in a large saucepan, and fry the onion, celery, and garlic for 2-3 minutes.
Add the tomatoes, butter beans, basil and stock and stir.
Simmer for 15 minutes.
Blend the soup with a blender or food processor.
Add the parmesan and stir.
Serve with natural yoghurt drizzled on top and with a slice of whole meal bread.
Source of: Calcium, Iron, Zinc, Vitamin E
High in: Fibre, Folate, Vitamin C