3 medium sized onions, chopped
2 small carrots, finely chopped
3 sticks cellery, finely chopped
12 sage leaves
4 400ml cans chopped tomatoes
2 400ml cans borlotti beans
Fry the onion in Fry Light, with a little water, with the lid on. Don’t let the onion brown. Add the carrots and celery and continue to cook on a low heat until the vegetables are soft.
Add the tomato and stock and bring to the boil over high heat. Reduce the heat to medium and simmer, partially covered, for 10 minutes. Stir in the beans and 10 sage leaves (chopped roughly) and cook for 2 minutes or until heated through. Season with salt and pepper.
Shred the remaining sage. Serve the soups in bowls with a little shredded sage on top.