Warm, heart smart, tasty and comforting – this low-fat soup ticks all the right boxes.
Credit by: KingOfChef
Place the beans in a bowl and cover with cold water. Set aside and soak overnight. Drain beans and rinse under cold water. Drain.
Combine water, stock, tomatoes, tomato paste and allspice in a large saucepan. Add the beans, carrot, celery, onion, parsley, garlic and sugar, and bring to the boil over high heat. Reduce heat to low and cook, covered, for 1 1/2 hours or until beans are tender.
Taste and season with salt and pepper. Ladle into serving bowls. Drizzle with olive oil and sprinkle with the extra parsley to garnish. Serve immediately.
You can make this soup up to 3 days ahead. Cool to room temperature and store in an airtight container in the fridge. To reheat, place the soup in a medium saucepan and stir over low heat until heated through.
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