- Heat a medium-sized saucepan and add a couple of sprays of the rapeseed oil and add the onion, celery, sliced carrots and garlic and cook for 3-4 minutes.
- Add the tomato passata, vegetable stock cube and100ml of warm water to the saucepan and bring to the boil.
- Once the liquid has come to the boil add the drained butterbeans, a little salt and black pepper, reduce the heat slightly to a strong simmer and cook for further 20 minutes.
- Serve the soup in warmed bowls topped with a little fresh parsley(optional).
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