Step 1

Heat oil in a large saucepan over high heat. Add celery, onion, garlic and cumin, and cook, stirring, for 3 minutes or until vegetables are tender crisp.

Step 2

Add the tomatoes, water and stock to the pan and bring to the boil over high heat. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, for 12 minutes or until the vegetables are tender. Add the butter beans and parsley, and cook, stirring, for 2 minutes or until the beans are warmed through. (See microwave tip.)

Step 3

Toast the bread slices. Taste and season the soup with pepper and serve with the toasted bread.