Finely dice the onion.
Peel and mince the garlic.
Peel and cut the carrots into medium sized dice.
Cut the cherry tomatoes into quarters.
Rinse and drain the kidney beans.
Olive Oil (2 Tbsp)
in a large saucepan. Fry
Garlic (2 cloves)
until fragrant, about 5 minutes.
Cherry Tomatoes (2 2/3 cups)
Canned Tomato Purée (3/4 cup)
Low-Sodium Vegetable Broth (3 cups)
Dried Basil (1 tsp)
Dried Oregano (1 tsp)
. Simmer on a medium-low heat for about 20 minutes, or until the carrots are tender.
Corn Flour (1/4 cup)
with a bit of warm water until dissolved. Add the cornflour mixture, and simmer until the soup is thick and glassy.
Salt (to taste)
Ground Black Pepper (to taste)
. Depending on the tartness of the tomatoes, it may need
Honey (1/2 Tbsp)
to balance the acidity.
Stir in the
Red Kidney Beans (2 cups)
. Spoon into soup bowls and serve hot. Enjoy!