Store cupboard tomato soup

Ingredients

3 x 400g tins chopped tomatoes

1 red onion chopped

1 large carrot, chopped

1 stick celery, chopped

1 clove garlic, crushed

400g tin butter beans, rinsed

800ml veg stock

handful fresh thyme, tied into a bunch

1 tsp mixed dried herbs

1 tbsp pesto

pinch ground cloves

Method

Place the onion, carrot, celery in a large saucepan with about 50ml water and cook until soft, about 10 mins.

Add garlic and the remaining ingredients.

Place lid on the pan and simmer for 10 mins.

Remove from heat, remove the bunch of thyme and then blitz in a blender of food processor until smooth.