|2 Tbs||olive oil|
|1||onion — chopped|
|3||celery stalks — chopped|
|3||carrots — peeled, chopped|
|2||garlic — cloves, crushed|
|610 g||tinned tomatoes — chopped|
|2||butter beans — tinned|
|1 pinch||salt and freshly ground black pepper|
Heat oil in a large pot.
Fry the onion, celery, carrots and garlic over a low heat for about 5 minutes, or until slightly softened.
Add tomatoes, bay leaf and sugar and simmer for about 20 – 30 minutes.
Stir through butterbeans and cook for another 5 minutes.
Serve hot or cold with warm pita breads, or chunks of crusty loaf.