Jono & Jules do food & wine

This soup is super simple but it’s really good with the toasted feta tortillas on the side for a weekday lunch.

Bean soup with feta tortillas – serves 4

• 1 tbsp vegetable oil
• 1 onion, chopped
• 1 heaped tbsp chipotle paste
• 500g carton passata
• 500ml vegetable stock
• 1 x 400g tin of red kidney beans, drained and rinsed
• 1 x 400g tin of black beans, drained and rinsed
• 200g feta
• 4 large soft flour tortillas
• a handful of coriander, roughly chopped
• sour cream or yoghurt to serve

Heat the oil in a large saucepan and cook the onion over a medium-low heat for about 10 minutes, or until soft.

Add the chipotle paste, passata, stock and beans. Season, bring to the boil, then reduce the heat and simmer for 5 minutes.

Meanwhile, crumble the feta over one half of each of the tortillas, then sprinkle with the chopped coriander and season with black pepper. Fold the uncovered side over and press together. Heat a dry frying pan and cook the tortillas for a minute on each side or until crispy and the cheese has melted.

Serve the soup in warm bowls with a dollop of sour cream or yoghurt if you have it and the feta tortillas on the side.

(Original recipe from BBC Good Food)