01
Heat oil in a deep saucepan/dutch oven on medium. Add bay leaves, garlic, onion and chilli. Fry, tossing occasionally for 5-6 minutes until onion is tender. Add potato, saffron and rice. Toss and cook for 3-4 minutes until the potato is glazed and rice is looking translucent around the edges.
02
Add wine to deglaze the pan and loosen and mix all the sticky caramelised bits.
03
Add the cherry tomatoes and 1 litre of the vegetable stock. Simmer uncovered on medium for approximately 25 minutes until potato and rice is just cooked.
04
Add butter beans, salt as per taste and black pepper. Cook for a further 5 minutes until heated through. If the soup is too thick, loosen it by adding a quarter/half cup of stock until it reaches desired consistency.
05
Remove from heat. Garnish with parsley and thyme, add yeast/parmesan if using and serve hot.
