So much more than a bean soup. This one’s loaded with fresh seasonal vegies and a hint of chilli.

Prep Time : 0:20 | Cook Time : 0:15 | Total Time : 0:35 | Serving : 4 person.

Ingredients

• 1 tablespoon olive oil

• 1 medium brown onion, chopped

• 1 medium red capsicum, chopped

• 2 garlic cloves, crushed

• 1/2 teaspoon dried chilli flakes

• 2 medium zucchini, roughly chopped

• 1 bunch asparagus, trimmed, cut into 3cm lengths

• 400g can crushed tomatoes

• 3 cups Massel vegetable liquid stock

• 410g can red kidney beans, drained, rinsed

• 1/4 cup chopped fresh coriander leaves

Method

• Step 1

  Heat oil in a saucepan over medium heat. Add onion and capsicum. Cook, stirring, for 5 minutes or until softened. Add garlic and chilli. Cook for 1 minute or until fragrant. Add zucchini, asparagus, tomato and stock. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 5 minutes.

• Step 2

  Add beans. Cook for 2 minutes or until heated through. Season with pepper. Add coriander. Stir to combine.