Try serving this soup with a sprinkle of coriander, a dollop of yoghurt and flatbread or tortilla chips. It will keep for up to 3 days in the fridge.
1 can chopped tomatoes
1 can cannelini or butter beans
1 low salt chicken or vegetable stock cube
1 clove of garlic (optional)
250ml water (or use half milk/half water for a richer soup)
1 tsp smoked paprika
Put a medium sized pan on the hob. Pour in the tomatoes, beans and water. Toss in the stock cube, spices and peeled clove of garlic (if using). Cover and set on a medium heat until it comes to the boil. Then remove the lid and gently simmer for 30 minutes, stirring occasionally.
Turn off the heat and blend until smooth (I use a hand blender so I can just stick it in the pan. If you need to pour it into a food processor or jug blender, let it cool for a bit first). Serve.
Arthritis diet notes
Soup makes a great lunch or light dinner.Whilst all soups are good at keeping you going, this one is particularly filling as it has additional protein and fibre from the beans. They also provide folate which many people with inflammatory arthritis need a little extra of. The spices give the soup an anti-inflammatory boost whilst adding flavour.