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Heat the Olive Oil in a heavy-based saucepan, add the onion, garlic and Red pepper and cook until softened, but not coloured.
Add the remaining ingredients. Bring the mixture to the boil, reduce the heat and simmer gently for 15 minutes. Scatter over the basil leaves before serving.
Serve with a slice of wholemeal or rye bread.
Introduce some extra chopped vegetables to the soup, such as Fennel, celery, broccoli or cabbage, at the same stage as you add the peppers.
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Amy-1972 1 weeks agoThis soup was delisciuos. My picky daughters, 8 & 11, liked it too. TYFTR!
Berwyn 7 years ago[I posted this recipe.]