Spray the bottom of a medium size saucepan 5 times with the low calorie oil spray. Turn the heat on high under the saucepan, and then once the oil begins to bubble turn the heat down to medium.

Add the diced onion and chopped garlic and continually stir both to soften, adding splashes of hot water if either begin to stick or burn. About 5 minutes.

Once the onion and garlic are softened add the chopped tomatoes and cook, stirring regularly for 5 minutes.

Add the passata, and torn basil leaves then the vegetable stock. Stir the mixture thoroughly together.

Allow to simmer for 20 minutes.

Remove from the heat, allow to cool a little, and then blitz the soup base mixture thoroughly in a blender / food processor.

Add the blended soup base mixture back to the saucepan, add the paprika and the white kidney beans and simmer for approximately 15 minutes.

Garnish with chopped basil / parsley to serve.