Step 1

Heat the olive oil in a large, deep pan that has a lid. Saute the red onion, carrot and red pepper for 3-5 minutes over medium heat until they soften.

Step 2

Next, stir in the garlic and fresh rosemary and continue to cook for another minute until fragrant.

Step 3

Stir in the tomato paste, vegetable stock, chopped tomatoes and butter beans. Bring to a simmer, cover the pan with a lid and simmer on low-medium heat for 10 minutes.

Step 4

Add the fresh parsley, season to taste, and serve with a salad or some crusty bread.