• 2 large onions (1 red and 1 white, maybe?)
• 1 clove of garlic
• 2 cans of beans (Borlotti are nice, kidney beans work)
• 2 large sticks of celery (depending on how much you like celery)
• 1 can tomato puree
• 4 or 5 large fresh tomatoes, chopped - canned if you like
• 1 can sweet corn (optional, if you happen to have some to use up)
• fine noodles or pasta for soup (experiment with this - larger pastas will absorb the
• water and create some sort of bake thing - you can add vegan cheese and roast the result)
• olive oil
• various preferred spices
• vegetable stock

Finely chop the onions into a good pouring of olive oil. Crush and add garlic. Also throw in whatever spices you like - chili works for a warming soup, I put nutmeg in everything - whatever you happen to have. Finely chop and add the celery. Cook for fifteen minutes or so over a medium low heat, until softened and the onions are translucent.

Add the sweet corn in now, if you're adding any. It makes it nice and crunchy.

Pour in the stock, simmer.

Drain the beans. Mash or puree half of them, stir the lot in along with your chopped tomatoes. Stir well.

Before serving, maybe ten minutes simmering, and then throw in your soup pasta or noodles. Serve with crust granary bread. Variations on a theme of "vegan cheese" are very nice.

Serves: