- Freezable
- Vegetarian
- Gluten-free
- High-protein
- Nausea-friendly
Ingredients
Serves: 4
- 1 ½ tbsp extra virgin olive oil
- 2 large carrots, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 x 400g tins whole or chopped tomatoes
- 2 x 400g tins cannellini beans, rinsed and drained
- 500ml water or vegetable stock
- 300ml single cream
- 1 handful fresh basil, to serve
Method
Step 1
Add the oil to a large saucepan, over medium heat.
Step 2
Fry the carrots and onions, and cook until softened.
Step 3
Add the garlic and fry for an additional 3-4mins.
Step 4
Add the tomatoes and lower the heat to low/medium. Cook for 25mins to reduce the acidity of the tomatoes.
Step 5
Add the beans and stock, season with salt and pepper, and bring to a simmer for an additional 10mins.
Step 6
Turn off the heat, add the cream, and transfer to a blender, or use an immersion blender, until smooth.
Step 7
Top with fresh basil and serve.
