Step 1

Chop onion, garlic, and carrot.

Step 2

Add onion, garlic and olive oil in a large saucepan and cook until tender. Add carrot and stir, add a splash of water if they're starting to stick.

Step 3

Add tomatoes, bay leaves and 250ml of stock. Mix thoroughly then add the beans, bring to a boil then reduce to simmer, stirring occasionally, until sauce thickens.

Step 4

Serve with a thick slice of bread to mop up leftover sauce.