Tomato soup with grilled cheese sandwiches is the ultimate meatless Monday dinner in my humble opinion. This soup is simple, tasty, comes together quickly, and has a sneaky hit of protein from the beans. Don't worry about chopping your veg nicely; this soup gets a good buzz from an immersion blender at the end to make it smooth.
2 tablespoons olive oil
1 onion, diced
3 stalks celery, roughly chopped
4 carrots, peeled and roughly chopped
3 garlic cloves, peeled and chopped
1 can (796mL) whole plum tomatoes
1 can (540mL) white kidney beans
2 tablespoons tomato paste
1 litre vegetable stock
salt and pepper to taste
Heat oil in large soup pot. Add onion, celery, carrots, and garlic. Cook over medium-high heat, stirring often, for 7 - 10 minutes. Add tomatoes, beans, tomato paste, and stock and bring to a boil. Turn heat down to simmer and cook until veg is softened, about 10 - 15 minutes. Buzz with an immersion blender until smooth. Season with salt and pepper.
If you have a child who will accept green bits, add 1 teaspoon dry oregano or basil when you add your tomatoes.
If you're feeling fancy, serve with a topping of crumbled goat cheese and a generous dollop of pesto.