200g cannellini beans boiled
2 tbsp vegetable oil
1 onion chopped
1 tbsp minced garlic and ginger
½ of each red, yellow and green capsicum thinly sliced
1 celery, chopped
200g can tomatoes roughly chopped
2 tbsp tomato puree
1 vegetable soup cube
50g pitted black olives, roughly chopped
1 tbsp brown sugar
Heat oil in a large pan, sauté onion, garlic ginger for 2 minutes. Add tomatoes, tomato puree, soup cube and sugar stir well for 2 more minutes.
Add capsicum, celery and one bowl of water, bring to boil for 5 minutes.
Once soup starts simmering stir cannellini beans, season with salt and pepper. Turn off heat and add black olives.
Serve with crusty bread.