4 teaspoons olive oil
2 onions, sliced
2 red peppers, deseeded and chopped
2 garlic cloves, crushed
1 tablespoon mild chili powder
1/2 teaspoon ground cinnamon
14 ounces canned chopped tomatoes
6 ounce can of kidney beans
2 tablespoons tomato puree
1 1/2 pints vegetable stock
4 ounces cooked macaroni or other small pasta shape
salt
fresh chopped coriander or oregano, to garnish
Heat the oil in a large saucepan. Add the onions, red peppers and garlic and cook gently for about 5 minutes until softened. Stir in the chili powder and cinnamon and cook for 1 minute more. Add the chopped tomatoes, kidney beans, puree, and stock. Bring to a boil and then reduce the heat, cover and simmer for 20 minutes. Blend the soup in a liquidizer or food processor until smooth. Return to the saucepan, add the cooked pasta and reheat the soup gently. Season with salt to taste. Serve the soup in warm bowls, garnished with chopped coriander or oregano.
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