Borlotti soup stew

New recipe night tonight and decided on a variation of a recipe from one of my first issues of Vegetarian Living. It turned out really tasty and would easily serve four - I had it with roast potatoes but it would be good with rice, pasta or crusty bread.

1 onion
1/2 a butternut squash
1 pepper
1 courgette
1 tin borlotti beans (or pinto or anything else you have handy)
1 tin of vegetable soup (the traditional Heinz-style vegetable soup, preferably)
Squeeze of tomato puree

Dice all the veg and boil in a little water until the squash is cooked. Drain, add the soup and drained beans and bring back to the boil. Add a good squirt of puree and simmer for five minutes until heated through. Serve!