Tuscan Vegetable and Bean Soup
2 tbsp olive oil
1 medium brown onion, finely chopped
400g Edgell mixed diced vegetables
4 cups chicken stock
400g can diced tomatoes
400g can cannellini beans, drained, rinsed
1. Heat oil in a large, deep saucepan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add vegetable mix. Cook, stirring, for 5 minutes or until vegetables just start to soften.
2. Add stock, tomato and beans. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to medium. Simmer for 5 to 6 minutes or until vegetables are tender.