Ingredients

• Ingredients 2 tbsp extra virgin olive oil 1 clove garlic, minced 1 carrot, cut into small cubes 1 celery stalk cut into small cubes 2 small leeks finely sliced 4 tbsp tomato passata 1 cup of borlotti or mixed beans, cooked (canned organic is fine) 2 stamp size pieces Kombu seaweed (optional) 1 sachet miso bouillon or 1 organic vegetable stock cube Small jar of peas and corn 4 cups filtered water 2 tbsp finely diced fresh parsley Sea salt and black pepper to taste (optional)

Preparation

• Method Bring the kettle to a boil, and mix the ingredients of the miso bouillon sachet or vegetable stock cube in 4 cups of the hot water and set aside. In a pot, warm up the oil and add the garlic and fry for a few seconds. Add the carrots and celery and leeks and sauté for five minutes. Add the tomato passata and cook for a further few minutes.  Add the beans, kombu and stock.  Bring to the boil and cook for 20 minutes on a low heat. Remove and discard the kombu. Remove one heaped cup of the soup, blend to a cream in an upright blender or use a stick blender and return to the pot. Stir in the jar of corn/peas and simmer for 5 minutes. Stir in the parsley. Season the soup to taste with salt and black pepper (optional) and if you prefer finish off with a swig of olive oil.