Ingredients
1.5 tablespoons veg broth for sautéing
2 large carrots, chopped
1 medium onion, diced
2 cloves garlic, minced
2 × 14 oz cans whole or chopped tomatoes
2 × 14 oz cans cannellini beans
3 cups water or vegetable broth
1 1/4 cups single cream
Handful fresh basil, to serve
Method
Add the broth to a large saucepan over medium heat.
Add the carrots and onions, and cook until softened.
Add the garlic and cook for an additional 3–4 minutes.
Add the tomatoes and lower the heat to medium-low. Cook for 25 minutes to reduce the acidity of the tomatoes.
Add the beans and stock, season with salt and pepper, and bring to a simmer for an additional 10 minutes.
Turn off the heat and add the cream. Transfer to a blender or use an immersion blender until smooth.
Sprinkle basil on top.