Red Kidney Bean, Tomato & Pepper Soup

Serves 2
1 Red Onion cut in half (s)
1 Red Pepper deseeded & cut in half (s)
1tsp Oregano
1tbsp Sweetener
4 Garlic cloves (s)
250 mL vegetable stock
400g Red kidney beans (p) (f)
500mL Passata (s)
Handful of fresh basil leaves, ripped into small pieces
S & P
Preheat the oven to 180C.
In an oven-proof shallow dish, sprayed with frylight, place the cut onion, cut pepper garlic cloves, and sprinkle with the oregano. Cook for 25-35 mins until the skins are blistered, remove and place in a glass bowl & cover with Clingfilm, set aside until cold.
Remove from the bowl, remove the skins & chop into small pieces, squeeze the garlic from the cloves.
In a saucepan, sprayed with frylight add the above mixture, passata, sweetener, red kidney beans (drained & washed), the ripped up basil leaves & salt & pepper. Bring to the boil then reduce the heat to a simmer for 20-30 mins, serve in heated bowls.
Credit: Pete’s Recipe Book

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