Set a large pan or casserole dish on a medium heat and add 1 tbsp olive oil.
Prepare your vegetables then add the onion, carrot, celery and leek to the pan. Cook for around 5 minutes until the vegetables have softened slightly before adding the garlic, dried herbs and mustard.
Cook for a further 2-3 minutes, before adding the vegetable stock and butter beans.
Allow to simmer for a further 10 minutes or so until the vegetables are tender. Taste for seasoning – adding a little salt and pepper and even some more mustard if it needs a little more flavour.
Garnish with some chopped fresh herbs and serve with grains or crusty bread.
Pearl barley, spelt or brown rice to serve (optional) or crusty bread