Red chilli and bean soup!

• 1 red capsicum
• 1 medium onion
• 1 celery stick
• 1 medium carrot
• 1 clove garlic
• 2 tbsp olive oil
• 1/2 tsp chilli powder
• 400g can tomatoes
• 2 tbsp tomato puree
• 700ml vegetable stock
• 1 can mixed beans
• 25g kale leaves, shredded

1. Chop capsicum, celery, carrot, and onion. Crush garlic.
2. Heat oil in large pan, add chopped vegetables, saute for 5 minutes but don’t colour the vegetables.
3. Add chilli powder and cook for a minute.
4. Blend the tomatoes and add to the pan with puree and stock. Bring to the boil and simmer for 10 minutes.
5. Drain and rinse the beans, stir into the soup with kale. Cook for a few minutes until the beans have warmed and the kale wilted.
6. Season with pepper and serve.

Love this soup! Usually swap the kale for spinach though.