Tomato and butterbean soup: serves 4 – low GL

Ingredients:

–       1 onion

–       2 garlic cloves

–       1 celery stick

–       1 tbsp olive oil

–       2 tins tomatoes

–       1 tin butter beans, drained

–       300ml vegetable stock

–       Handful of fresh basil leaves, roughly torn

–       1 tbsp grated parmesan (optional)

Method:

Roughly chop the onion, garlic and celery

Heat the olive oil in a large saucepan, and fry the vegetables until soft (about 3 minutes)

Add the tomatoes, drained butter beans, basil and stock and stir

Leave to simmer for about 15 minutes

Whiz half of the soup with a blender or food processor

Return to the rest of the soup and add the parmesan if using

Serve piping hot