Put the onions and garlic in a large pot with 2cm/1 inch of water. Over a medium to low heat cook the onions until they become transparent but not brown.

Add the celery, potatoes and carrots to the pot with the herbs, give it a good stir then cook over a low heat for 15 minutes with the lid on. Keep checking to make sure the pot doesn't run dry. If it does, just add a little hot water and stir.

Add the tomatoes, butterbeans, tomato puree, stir then cook for a further 10 minutes until the potatoes are soft.

Once the potatoes are cooked you're ready to plate up. I served mine with spring cabbage tossed in Tamari and sprinkled with toasted sesame seeds and some homemade bread to soak up the delicious juice.