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Finely dice the onion, garlic, pepper and chilli (de-seed also if you don't want it too spicy)!
Fry the onion and garlic in oil for 1-2 mins, until softened.
Add in the peppers, chilli, cumin and paprika and fry for a further 4-5 mins, stirring often.
Then you can add in the passata, stock, beans and sweetcorn.
Let the soup come to the boil and simmer for 10 mins, while you remove 4 ladlefuls of soup and blend this separately.
Return the blended soup to the saucepan and taste for seasoning. I added in some nutritional yeast here too for some extra protein, but this is optional.
Serve the soup in bowls and top as you please.