Prep and cooking time: 45mins
Complex carb portions, per serving: 1
1.5 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
700ml water or vegetable stock
300 ml single cream
Handful fresh basil, to serve
Add the oil to a large saucepan, over medium heat.
Add the carrots and onions, and cook until softened.
Add the garlic and cook for an additional 3-4 minutes.
Add the tomatoes and lower the heat to low/medium. Cook for 25 minutes to reduce the acidity of the tomatoes.
Add the beans and stock, season with salt and pepper, and bring to a simmer for an additional 10 minutes.
Turn off the heat and add the cream, transfer to a blender or use an immersion blender until smooth.
Top with the fresh basil and serve