Butter beans are a good source of potassium. This mineral is used by our bodies to regulate the nerves and blood pressure.
Peel and chop the onion. Peel and crush the garlic. Trim and finely slice the celery. Soak tomatoes in a bowl of boiling water for 1 minute. then rinse in cold water. peel, deseed and finely chop the tomaoes.
Heat the oil in a large saucepan. Fry the onion, garlic and celery for 2-3 minutes, stirring frequently. Add the tomatoes. Drain and add the beans. Stir in the parsley, stock and passata. Season well. then bring to the boil.
Reduce the heat. Simmer the soup for 30 minutes, or until the vegetables are soft and tender. Serve the soup in 4 bowls, garnished with parsley.
Vary the canned beans you use to make this hearty soup. Burletta, pinto, haricot and cannellini beans all work well. Simply drain and rinse before use.
This hearty soup makes a great lunch or light supper. Serve it with thick slices of home made whole meal or granary bread.
Plunging the tomatoes in boiling water in step 1 helps to loosen their skins and makes them much easier to peel.