Tomato, capsicum and bean soup | Women's Weekly Food

Ingredients

• 1 tablespoon olive oil
• 2 medium (300g) brown onions, chopped
• 1 large (350g) red capsicum, chopped
• 1 medium fresh red chilli, chopped
• 1 810g can crushed tomatoes
• 1 litre (4 cups) chicken stock
• 100 gram butter, softened
• 3 clove garlic, crushed
• 1 french bread stick
• 2 300g cans butter beans, drained, rinsed (cannellini beans)