Wow this is such a quick and flavourful soup, I could not believe it. An instant lunch or supper with beans to make it extra filling.

Everything in the blender, all mixed together to your liking and then heated up in a saucepan.

This recipe is low in calories, a good source of protein and fibre.

Serves 4

2 x 400g cans of chopped tomatoes

400g can cannellini beans, drained and rinsed

4 spring onions, washed, trimmed and roughly chopped

60g low fat live Greek yogurt, plus 1tbs to garnish

1tbs olive oil

12 large basil leaves, plus extra to garnish

2tbs tomato puree

Salt and freshly ground black pepper

Method

Place all the ingredients in a blender, and blitz until smooth, you can make this soup as smooth or textured as you like.

Transfer to a non – stick saucepan with a lid, stir in enough water to reach your preferred consistency and heat through gently, pop the lid on as it does tend to bubble and pop when heating through.

Season with more salt and pepper if you prefer, pour into bowls and serve with the yogurt and shredded basil leaves.