Bean Hotpot with Cheesy Croutons (v)

Serves 4

1tbsp olive oil
3 celery stalks, chopped
2 sweet potatoes, peeled and cubed
1 yellow pepper, deseeded and sliced
600ml veg stock
100g green beans, chopped
420g can butter beans, rinsed and drained
salt and pepper

To serve
1 small ciabatta, sliced into 12
about 1tbsp, fresh thyme leaves
60g cheese, grated

Heat the oil, add the celery and sweet potato and fry for about 5 mins.
Add the pepper, cook for another few mins, then stir in the stock.  Increase the heat and bring to the boil.  Reduce the heat and simmer for 10 mins.
Add the green beans, cook for another 5 mins, then stir in the butter beans and simmer for 5 mins until heated through.
Squash some of the beans and potato in the pan to thicken the juices.  Check for seasoning and that the potato is tender.  Meanwhile, toast the ciabatta slices on one side.  Turn the slices over, put thyme leaves and grated cheese on top and grill until brown.  Place the toasts on top of the hotpot and serve.