1 tin cannelli or butter beans
Fry up onion/chilli with olive oil in a large saucepan until soft. add the chopped vegies. Add some stock to cover the vegies. Bring to boil with lid on. Simmer until vegies are soft. Add a rinsed can of cannelli/butter beans, then puree/process soup until smooth.
Serve with a dollop of cream on top and sprinkled dried parsley or a sprig of fresh for garnish, and some bread.
Leave out carrot and add 1/2 can of coconut milk, ginger and corriander