Ingredients:
1 tablespoon vegetable oil
1 small onions, diced
2 cloves garlic, minced
4 cups vegetable stock
1 (19 ounce) cans white kidney beans, drained and rinsed
2 plum tomatoes, seeded and diced
1/4 cup chopped fresh basil ( or 2 tsp dried)
1 pinch pepper
Directions:
In saucepan, heat oil over medium heat; cook onion, carrot and garlic, stirring occasionally, until softened, about 5 minutes.
Add stock; bring to boil.
Add beans and tomatoes; cook over medium heat until carrot and tomatoes are tender, about 10 minutes.
Stir in basil and pepper.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.