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Finely chop the onion, roughly chop the garlic, roughly chop the carrot and finely grate the tomatoes
Heat a stock pot with a medium heat and add in the olive oil
After 2 minutes add in the onion, garlic and carrots, mix with the olive oil, after 4 minutes add in the paprika, thyme and sherry vinegar, give it a quick mix, then add in the grated tomato, mix together and simmer
Meanwhile, drain the cans of butter beans into a colander and rinse under water, grab a ¼ cup (60 grams) of the beans and add into a mortar, along with 2 tbsp chopped parsley and a pinch of sea salt, mash together until you form a paste, cut the roasted red bell peppers into bite-sized pieces
Once the grated tomato has thickened up, about 4 minutes, add in the drained butter beans, the roasted peppers and season with sea salt & black pepper, gently mix together, then add in the broth and raise to a high heat, when it comes to a boil, place a lid on the pan and lower to a low-medium heat
After simmering for 10 minutes, add in the bean and parsley paste, mix together and then remove from the heat
Transfers into shallow bowls and garnish with fresh parsley, enjoy!