Peel and finely dice the onion and garlic. Heat the olive oil in a saucepan and gently cook both until soft and translucent.
Add the tomato purée and oregano and toast them briefly until fragrant. Stir well so nothing sticks.
Add the kidney beans, chopped tomatoes and vegetable stock to the pan. Stir everything thoroughly and bring to the boil.
Cover and simmer the soup gently over a medium heat so the flavours come together. If you like it thicker, briefly blend part of the soup.
Season to taste with salt and black pepper. Finally, roughly tear or finely slice the basil.
Ladle the soup into deep bowls and serve with the basil. If you like, finish with a few drops of olive oil.
Good to know
For me, a soup like this is the ideal meal after work: warm, uncomplicated and really comforting. It tastes rustic and honest, and it's on the table fast.
Swaps
Kidney beans → white beans (milder flavour, also provide fibre). Basil → parsley (provides vitamin K, among others). Olive oil → avocado oil (also suitable for gentle frying). Vegetable stock → passata plus water (more tomato, often a slightly stronger flavour).
Allergens
The recipe is naturally vegan and contains few common allergens; depending on the stock, watch out for celery. For children, go easy on the pepper, and in pregnancy make sure everything is prepared cleanly and heated through.
