Awesome Chunky Tomato Bean Soup

• 2 Tablespoons Olive Oil
• 1 Onion, finely chopped
• 2 cloves (Large) Garlic, Minced
• 2 Large Carrots, Chopped
• 400 grams Canned Whole Cherry Tomatoes
• 200 grams Canned Tomato Puree
• 3 cups Vegetable Broth, Low Sodium
• 1 teaspoon Dried Sweet Basil
• 1 teaspoon Dried Oreganum
• 4 Tablespoons Cornflour, Dissolved In A Little Warm Water (optional)
• Salt And Ground Black Pepper To Taste
• 2 teaspoons Honey, To Taste (if Needed)
• 400 grams Canned Red Kidney Beans, Drained And Rinsed

1. Heat olive oil in a large saucepan. Fry onion, garlic and carrots until fragrant, about 5 minutes. Add cherry tomatoes, tomato puree, vegetable broth and herbs. Simmer over medium-low heat for about 20 minutes or until carrots are tender. Stir in cornflour mixture (optional), and simmer until soup is thick and glossy.
2. Add salt and pepper to taste, and depending on the tartness of the tomatoes, it may need 1 to 2 teaspoons honey to balance the acidity.
3. Stir in kidney beans, spoon into soup bowls and serve hot.
4. Notes:
5. 1. For a thin, brothy soup, leave out the cornflour.
6. 2. Add a couple of generous handfuls of baby spinach right at the end of cooking time and allow to wilt before serving for a healthy dose of greens.

olive oil, onion, garlic, carrots, tomatoes, tomato puree, vegetable broth, sweet basil, dried oreganum, cornflour, salt, honey, kidney beans

Taken from tastykitchen.com/recipes/soups/awesome-chunky-tomato-bean-soup/ (may not work)