Vegetable and Bean Soup

Ingredients:
1 tbsp Olive Oil
1 Onion, chopped
2 Leeks, chopped
3 Sticks of Celery, chopped
2 Carrots, sliced
2 Garlic Cloves, crushed
720ml/1-1/4 pts Fresh Vegetable Stock
1 x 400g/14oz tin Haricot Beans
1 x 225g/8oz tin Chopped Tomatoes
1 tbsp Freshly Chopped Oregano
Salt and Pepper

Instructions

1. Heat the oil in a saucepan and fry the onion for 2 minutes. Add the leeks, celery, carrots and garlic and cook for a further 2 minutes.

2. Add the drained beans, stock, tinned tomatoes, oregano, salt and pepper. Bring to the boil then cover and simmer over a low heat for 30 minutes or until the vegetables and soft. Serve hot.