Butter Bean and Vegetable soup – Priceless Magazines

Ingredients

• 400g tin butter beans (or 150g dried, see above)
• 2 sticks celery, washed and finely chopped
• 2 leeks, washed and chopped
• 2 medium sized carrots, peeled and thinly sliced
• 250g large fresh tomatoes
• 1tbsp tomato puree
• 400g or a tin of chopped tomatoes
• 2tbsp olive oil
• 2 crushed garlic cloves
• 1ltr vegetable stock
• 2tsp oregano
• 3 sprigs parsley (either kind), finely chopped
• Salt and pepper to taste
• 1tsp (for a variation if you like it spicier, add chilli flakes when you are sautéing the vegetables)