Prep Time: 15 minutes

Total Cook Time: 50 minutes

Servings: 2 servings

Ingredients

• 2  tbsp of vegetable oil
• ½ red onion, diced
• 1 celery rib, diced
• 1 medium potato, diced
• 2 medium carrots, peeled and diced
• 3 oz of cherry tomatoes, halved
• ½ tbsp of oregano
• ½ tbsp of chili crushed
• 1 tsp of garlic granulates
• Salt and black pepper to taste
• 6 ½ cups of vegetable stock
• 1 bay leaf
• 7 oz of cooked white beans

Directions/Instructions:

1 - In a soup pot, heat up oil and fry the onions and celery until softened and starting to brown, about 3 minutes

2 - Add in the potatoes, carrots, tomatoes and season with oregano, chili, garlic, salt and black pepper

3 - Cook for 5 minutes and add in the stock and bay leaf

4 - Lower the heat and gently simmer for 30 minutes

5 - Add in the cooked beans and cook for another 10 minutes

6 - Ladle soup in a bowl and serve