Tomato And Red Pepper Soup - cooking recipe

Ingredients

2 tsp olive oil
1 medium onion, finely chopped
1/2 tsp red pepper flakes
1 clove garlic, crushed
1 can (15 oz) tomato puree
1 2/3 lbs tomatoes, finely chopped
1 jar (10 oz) roasted red pepper, drained
2 medium potatoes, peeled and coarsely chopped
4 cups chicken stock
1 can (15 oz) cannellini beans, drained and rinsed

Preparation

Heat the oil in a large saucepan on medium-high heat. Cook onion, red pepper flakes and garlic, stirring, until the onion softens. Add the tomato puree, tomato and red pepper; cook, stirring, for about 1 min or until the tomato softens.
Add the potato and half the stock to pan; bring to a boil. Reduce heat to low; simmer, covered, for about 25 mins or until the potato is tender. Cool for 10 mins. Blend or process the soup, in batches, until smooth.
Return the soup to the pan. Add the remaining stock and beans; cook on medium heat until heated through.