Spicy Tomato And Bean Soup - cooking recipe

Ingredients

1 leek, chopped
2 teaspoons garlic, minced
2 (400 g) cans crushed tomatoes
1 carrot, peeled and grated
1 teaspoon red chile, chopped
2 cups chicken stock
1 tablespoon Worcestershire sauce
1 (300 g) can butter beans, drained and rinsed
1/2 cup green beans, trimmed and cut into 2cm lengths
2 tablespoons parsley, chopped

Preparation

Coat a large pan with cooking spray.
Heat and add the leek and garlic, stirring until the leek is soft.
Add the tomatoes, carrot, chili and chicken stock.
Simmer for 20 minutes.
Add the Worcestershire sauce, butter beans and green beans and cook for a further 3 minutes.
Stir through the chopped parsley before serving.