Spicy Mexican Red Kidney Bean Soup recipe | WW TASTE

Ingredients

• 3 cloves garlic, crushed
• 1 t chilli flakes
• 1/2 onion, chopped
• 2 bay leaves
• 2 T olive oil
• 1 400g can tomatoes
• 1 cup vegetable stock
• 1 T tomato paste
• 1 400g can red kidney beans, drained and rinsed
• Sea salt and freshly ground black pepper, to taste
• 1 avocado
• 1 red chilli, chopped
• 1/2 red onion, chopped
• 2 fresh limes