|60.00 ml||fresh chillies — 573|
|250.00 g||bacon — diced|
|4.00||carrots — large|
|2.00||onion — medium, chopped|
|2.00||leeks — rinsed, sliced|
|4.00||celery stalks — sliced|
|6.00||tomatoes — peeled and chopped|
|820.00 g||butter beans — tinned, with liquid|
|6.00||fresh thyme — sprigs|
|4.00||garlic — cloves, chopped|
|freshly ground black pepper|
|1.00 Litres||stock — vegetable|
|1.00 Litres||water — cold|
Heat olive oil in a large saucepan. Add bacon and fry for a few minutes.
Add carrots (cut into 5 mm thick crescents), onions, leeks and celery. Fry vegetables until they become translucent and start to soften, about 10 minutes.
Add tomatoes, butter beans, thyme and garlic.
Season with salt and pepper, then add reserved bean liquid, stock and cold water.
Simmer, covered, for 10 minutes. Check for seasoning and serve.