A tomato based soup full of vegetables.
Prep time:10 mins
Cook time:14 mins
- 2 teaspoons oil
- 1 medium leek, thinly sliced
- 2 zucchini, diced
- 1 stick celery, chopped
- 410g can Leggo’s Tomato Puree
- 420g can Edgell Red Kidney Beans, undrained
- 2 cups liquid vegetable stock
Heat oil in large saucepan, add leek, zucchini and celery and cook for 3-4 minutes or until tender.
Stir in Leggo’s Tomato Puree, undrained Edgell Red Kidney Beans and stock and bring to the boil. Cover and simmer for 10 minutes. Serve.
Edgell Four Bean Mix can be used as an alternative to Edgell Red Kidney Beans.