Bean and vegetable soup

Ingredients

• 1 onion
• 2 carrots
• 2 sticks celery
• 400 g tinned cannellini beans, rinsed
• 400 g tinned tomatoes, no added salt
• 800 ml unsalted stock
• 1 tbsp olive oil
• 4 slices bread

Contains: Wheat

Method

1. Chop and soften the vegetables in the oil 10 minutes.
2. Add the beans, tomatoes and stock; simmer 25 minutes. Squash some beans against the pan.
3. Serve lukewarm with bread; salt the adults' bowls.