Vegetable and bean soup

The taste of the mediterranean and as healthy as a week in the sun

Ingredients

• RYVITA^® Sweet Onion Crispbread
• Red Peppers
• Tomatoes
• Butter Beans
• Aubergine
• Vegetable Stock
• Fresh Basil

Method

Roast or grill 3 x aubergines, 2 x red peppers, 4 tomatoes until skins are charred. Scrape out aubergine flesh, remove skin from red peppers and tomatoes and put in pan with 1 litre vegetable stock and some fresh basil. Puree using a stick blender. Add a tin of beans of choice (I like butter beans) and season to taste.