Bean and tomato soup

Heat 1 tbsp of oil in a large saucepan, over medium heat. Fry the onion and garlic, until softened.

Add the carrot, pepper, and thyme, and cook for 3-5mins (3mins for a crunchier texture).

Add the tinned tomatoes and stock. Stir well and bring to a boil.

Add the beans and mix well. Reduce the heat and simmer for 10-15mins.

Season to taste and ladle into bowls. Top with a dollop of sour cream and chopped coriander (if using).