Instructions

1. Peel then finely chop the garlic and onion.
2. Peel and dice the sweet potatoes and carrots. Chop the celery too.
3. Heat some oil in large pot then gently sauté the onion, celery, garlic and carrots for 5 minutes.
4. Add the spices and tomato purée, then stir for a minute.
5. Add the passata and stock.
6. Bring the boil and simmer for 20 minutes.
7. Turn off the heat and add the fresh herbs.
8. Using a hand-held blender, whiz the soup until it’s smooth and silky.
9. Add the drained beans and reheat, then serve.