Tomato and capsicum soup | Women's Weekly Food

Ingredients

• 2 teaspoon olive oil
• 1 brown onion (150g),
• chopped finely
• 1/2 teaspoon dried chilli flakes
• 1 clove garlic, crushed
• 410 gram (13 ounces) canned tomato puree
• 5 tomatoes (750g),chopped finely
• 1 1/3 cup (285g) drained char-grilled capsicum (bell pepper) in oil
• 2 potatoes (400g), chopped coarsely
• 4 cup (1 litre) chicken stock
• 410 gram (13 ounces) canned cannellini beans, rinsed, drained