Instructions

1. Soak the split beans overnight in a large bowl of water. The next day, drain them and set aside.
2. Finely chop the celery, onion and garlic.
3. Thinly slice the carrots and bell peppers.
4. Heat the oil in a large pot over medium-high heat. Add onion, celery and garlic and gently sauté for 5 minutes.
5. Meanwhile, roughly chop the tomatoes.
6. Add the bell pepper & carrots to the pot, then the spices and stir for a minute before adding the chopped tomatoes, bay leaf and drained split beans.
7. Add the stock, bring to the boil, then put a lid on and turn down the heat. Gently simmer for 35-45 minutes until the split beans are soft. Add more stock if needed.
8. Turn off the heat and add the fresh herbs.
9. Using a stick blender, pulse the stew into thick, lumpy, textured soup (not smooth).
10. Serve warm.