Tomato And Red Pepper Soup

1. 1

   Heat the oil in a large saucepan on medium-high heat. Cook onion, red pepper flakes and garlic, stirring, until the onion softens. Add the tomato puree, tomato and red pepper; cook, stirring, for about 1 min or until the tomato softens.

2. 2

   Add the potato and half the stock to pan; bring to a boil. Reduce heat to low; simmer, covered, for about 25 mins or until the potato is tender. Cool for 10 mins. Blend or process the soup, in batches, until smooth.

3. 3

   Return the soup to the pan. Add the remaining stock and beans; cook on medium heat until heated through.

* Per serving · 4 servings · Values may vary.