• 1x400g tin of butterbeans, drained
• 300g tomato passata
• 1 celerystick, sliced
• 1 small carrot, peeled and sliced
• 1 small onion, peeled and finely diced
• 1 vegetable stock cube, crumbled
• salt and freshly ground black pepper
• Rapeseed oilspray
• fresh parsley, for garnish (optional)

• 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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