Instructions:
 

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 and 100ml of warm water to the saucepan and bring to the boil.

Once the liquid has come to the boil add the drained butter beans, 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)