Chicken and butter bean broth

Decided to use up the rest of Sunday's roast chicken. Last night the other half went into a Thai green curry but I cheated and used a jar of sauce so I won't be posting that recipe.

This one however, is light, herbal, flavourful, satisfying and feels ... No IS very virtuous.

Ingredients:
1 large onion chopped
2 sticks celery chopped
2 carrots Chopped
1/2 large sweet potato peeled and chopped
1/2 red pepper chopped
1/2 green pepper chopped
Stems from a big bunch of coriander chopped
2 veggie oxo cubes
1/2 tsp dried rosemary
1 can butter beans
Boiling water
1/2 tsp ground ginger
1 tsp black pepper
Leftover chicken
Leaves from a big bunch of coriander

Method:
1. Dry fry all the veg and coriander stems
2. Once they start to brown pour in the butter beans including the water from the tin. The starch helps thicken the broth.
3. Add the oxo cubes, rosemary, pepper and ginger
4. Add the chicken
5. Add boiling water to cover. Bring to the boil and simmer for 15 mins until everything is tender.
6. Stir in the coriander leaves and serve.