Heat the olive oil in a large saucepan over a medium heat. Add the onion, carrot, celery and a large pinch of salt (this will stop the vegetables browning) and saute for 4 minutes, then add the garlic and continue to saute for a further minute.
Add the peppers and courgette and continue to saute the vegetables for a further 2 minutes, stiring continuously.
Add the borlotti beans, dried chipotle chillis and vegetable stock, cover and simmer for 15 minutes. [If making this soup in advance, take it to this stage and stop there.]
Add the tomatoes to the pan, along with the seasoning, and cook for a further minute. Serve with crusty bread.
We like to add a squeeze of fresh lime and some torn coriander leaves to our soup as it freshens the soup, however this is not to everyone's taste. Instead serve this soup with wedges of lime and a couple of sprigs of coriander leaf on the side and allow guests to add if they desire.
You can also add some chorizo to this soup, if you fancy trying that cube the chorizo and add it along with the onions.