• 1 onion
  • 2 garlic cloves
  • 1 celery stick
  • 1 tbs olive oil
  • 2 tins tomatoes
  • 1 tin butter beans (drained)
  • 300 ml vegetable stock
  • handful of fresh basil leaves, roughly torn
  • 1 tbs grated parmesan (optional)


  • Roughly chop the onion, garlic and celery. Heat the olive oil in a large saucepan, and fry the vegetables until soft (about 3 minutes).
  • Add the tomatoes, drained butter beans, basil and stock and stir. Leave to simmer for about 15 minutes.
  • Whizz half of the soup with a blender or food processor.
  • Return to the rest of the soup and add the parmesan if using.
  • Serve piping hot.