1. Heat a little olive oil in a large saucepan over a medium heat.
2. Add the onion, garlic and carrot and cook for 5-6 minutes until the carrots have begun to soften. Add the courgette and smoked paprika and continue to cook for 4-5 minutes until the courgettes have cooked and are nice and soft.
3, Add the tin of tomatoes and maple syrup, bring to the boil and then reduce the heat to simmer for 2 minutes. Remove from the heat.
4. Using a hand blender or food processor, whizz the sauce until reasonably smooth and pour back into the saucepan.
5. Add in the tin of cannellini beans and turn the heat up high for 2-3 minutes to heat the beans through. Serve with some soldiers of wholemeal toast and a boiled egg.