1) Heat the oil in a large pan, add the potato, onion and garlic and saut, covered, for 10 minutes.

2) Add the carrots, leek and celery and saut for 5 minutes.

3) Add broad beans and vegetable stock. Cover and simmer gently for 10 minutes, until the potatoes and broad beans are soft.

4) Add parsley and salt and pepper if needed.

5) Serve with crusty bread.