1tbsp oil
1 large onion, chopped
1 garlic clove, crushed
1 tbsp tomato purée
1 tsp mild chilli powder
½tsp ground cumin
400g tin chopped tomatoes
400ml (14fl oz) vegetable stock
400g tin red kidney beans, drained and rinsed
1 x 400g (14 1/4oz) tin butter beans, drained and rinsed
1 red pepper, diced
Handful coriander, chopped

For the cheesy garlic bread:
6 baguette slices
50g butter, softened
2 garlic cloves, crushed
100g grated Cheddar cheese

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  1. Heat the oil in a large pan over a medium-high heat and cook the onion for 5 minutes until softened. Stir in the garlic, tomato purée and spices and cook for 1 minute, then add the chopped tomatoes and stock. Bring to the boil, cover and simmer for 10 minutes. Remove from the heat, allow to cool slightly then whizz in a blender, and return to the pan.
  2. Add the beans and red pepper, bring back to the boil and cook for 10 minutes. Season to taste and add extra stock or water if you prefer a thinner consistency.
  3. Meanwhile, grill one side of the baguette slices. In a bowl, combine the butter, garlic and cheese and spoon onto the untoasted sides of the bread. Grill for a few minutes until golden and bubbling. Divide the soup between 6 bowls or cups and scatter over the coriander. Serve with the cheesy garlic bread.

Ingredients from the One Stop Range

One Stop Italian Chopped Tomatoes

One Stop Garlic Baguette

One Stop Brown Onions
3 pack

One Stop Red Kidney Beans

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