Finely chop all the veggies into small cubes. Sauté the onion and chilli with the red pepper and carrots in one tablespoon of olive oil (or veggie stock) for a few minutes.
Add a tin of chopped tomatoes - stir until it reaches a nice medium thick consistency and add a tablespoon of ketchup.
Add chopped celery and celery leaves (don't worry if no celery leaves are available- you could use spinach too for greens – add this towards the end to retain nutritional value.
Cook till the veggies are al dente and add the cannellini beans. Crumble a veggie stock cube into the mix
Simmer all together for 15 minutes adding some water if it's too thick. Add salt and pepper to taste.
Serve with quinoa for a filing main meal or as a side dish.