- 3 cloves garlic, crushed
- 1 t chilli flakes
- 1/2 onion, chopped
- 2 bay leaves
- 2 T olive oil
- 1 400g can tomatoes
- 1 cup vegetable stock
- 1 T tomato paste
- 1 400g can red kidney beans, drained and rinsed
- Sea salt and freshly ground black pepper, to taste
- 1 avocado
- 1 red chilli, chopped
- 1/2 red onion, chopped
- 2 fresh limes
Gently fry the garlic, chilli flakes, onion and bay leaves in a saucepan in the olive oil for 5 minutes, or until the onions have softened.
Add the tomatoes, vegetable stock and tomato paste and simmer for 30 minutes, adding the red kidney beans for the last 10 minutes of cooking.
Season with sea salt and freshly ground black pepper and remove from the heat.
Scoop the flesh from the avocado onto the soup and sprinkle over the red chilli and and red onion. Squeeze over the lime juice.
Check the seasoning before serving with melted cheese-topped tortillas.