1 tbsp vegetable oil
1 onion, chopped
1 carrot, peeled and chopped
1 red pepper, deseeded and chopped
1 clove garlic, crushed
1 tsp ground paprika
1 tsp ground cumin
1/4 tsp chilli powder
1 (400g) can chopped tomatoes
2 tbsp tomato puree
750ml (1 1/2pt) vegetable stock
1 (400g) can red kidney beans, drained and rinsed
1 courgette, chopped
Salt and freshly ground black pepper
150g/5oz Lighter Choice Mature cheese, grated
2 tbsp chopped flat parsley
Crusty bread to serve


Heat the oil in a large pan, add the
onion, carrot and pepper and saute
over a medium heat for three
minutes to soften. Add the garlic
and spices and cook for 30
seconds. Add the tomatoes, puree
and stock, then season with salt
and pepper. Cover with a lid, bring
to the boil, reduce the heat and
simmer for 10 mins or until the
carrots feel tender. Stir in the
beans and courgette, then simmer
for a further five minutes. Adjust
the seasoning to taste. Divide the
soup between four bowls, heap
cheese into the centre of each and
scatter over the parsley. Serve with
crusty bread.