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Ingredients
3 sticks of celery, roughly chopped
1 Spanish onion, roughly chopped
1 clove of garlic
375g red kidney beans (soaked in cold water overnight)
8 vine ripened tomatoes, oven roasted at 200oC for 15 minutes
½ bunch fresh basil
Splash of olive oil
3-4 litres of water
Method
In a hot pan add a splash of olive oil and allow to heat then toss in the onion, celery and garlic and fry until starting to turn brown then tumble in the red kidney beans and fry for a further 2 minutes.
Pour in 3 litres of water bring to a boil and simmer without a lid for 1 hour (add more water if needed)
Blend the soup until completely smooth
Remove the skins from the tomatoes and roughly crush in your hands then mix together with the basil, freshly shredded and about 2 tbsp of olive oil.
Serve the basil and tomato salsa on top of the soup.
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