Serves: 4 People

Preparation Time: 5 – 7 minutes to prep, 2 – 30 minutes to cook.

• 3 carrots
• 3 leeks
• 1 white onion
• 2 sticks of celery
• 1 tin chopped tomatoes
• 1 tin of butter beans
• 1 flat tsp. of dried thyme or a couple of sprigs of fresh thyme
• 1 flat tsp. of paprika
• 1 litre of vegetable stock
• A small knob of butter
• Salt and pepper to taste
• Thin slice of brie cheese (Optional)
• Granary rolls

1. Thinly slice onion, celery, leeks and carrots.
2. Melt the knob of butter in a saucepan over a low heat. Add the vegetables and saute for 5 minutes without burning the vegetables.
3. Add the paprika and thyme. Stir, then add the tomatoes and stock.
4. Bring to the boil and then simmer, adding drained and rinsed butter beans.
5. Simmer gently. Cook until the vegetables are soft – about 20 mins. Add more water if too thick.
6. Taste and add salt and pepper if required – be aware that the stock might already be quite salty.
7. Optional – Put a thin slice of brie into the bottom of the individual bowls.
8. Ladle on the soup and serve with warm granary rolls.