Eat Better Forever | Hugh Fearnley-Whittingstall’s Storecupboard Soup - Food Wine Travel

Ingredients

• 1 tbsp olive or vegetable oil
• 1 large onion, chopped
• 2 x 400g tins whole tomatoes
• 250 to 300ml hot veg stock, optional
• 1 red chilli, deseeded and chopped, or 1 tsp smoked sweet paprika, or a good dash of chilli sauce (optional)
• 2 x 400g tins white, black or kidney beans, or chickpeas, drained and rinsed
• Sea salt and black pepper
• Optional extra veg 1 carrot, chopped
• 1 celery stem, thinly sliced
• 1 red pepper, cored, deseeded and thinly sliced
• 1 fennel bulb, thinly sliced