1/4 cup (60 ml) organic Australian extra virgin olive oil
1/2 bunch green onions, thickly sliced
1 large carrot, chopped
1 broccoli stem, chopped
2 large garlic cloves, roughly chopped
1 x 400 g BPA-free can organic chopped tomatoes
1 x 400 g BPA-free can of organic red kidney beans
4 cups (1 litre) organic vegetable stock
Extra water, as needed while cooking (about 4-6 cups)
1 Heat the oil in a large saucepan over medium-low heat. Add the green onion, carrot, broccoli stem and garlic and cook, stirring occasionally, for 15 minutes until very soft and starting to caramelise.
2 Add the tomatoes and cook, stirring occasionally, for 15-20 minutes or until very thick and rich looking (you cant rush this stage as it really adds amazing sweetness to the soup).
3 Stir in the beans and stock and reduce the heat to low. Simmer, partially covered, stirring occasionally and topping up with extra water as needed, for 4 hours until very well cooked.
Serve as you wish!
- This soup is always more delicious the next day after the flavours have developed overnight. Cool soup before storing in the fridge. Will keep in the fridge in an airtight container for up to 4 days OR freeze for up to 3 months.