Kate's Chorizo and Bean Stewy Soup

1 carrot
1 onion
2 cloves of garlic
1 celery stick
400g tin tomatoes
Vegetable stock
Cooking chorizo
400g tin of cannellini beans
1 tsp fennel seeds
3/4 bay leaves
1 tsp paprika

Finely chop the garlic and thinly slice the carrot, celery and onion. Heat some oil in a pan and cook the garlic, onion, celery and carrot until softened. Add the tomatoes, half a small jug of vegetable stock and the spices and bay leaves. Whilst simmering, fry the chorizo in a separate pan and then add it (with yummy chorizo juices) to the stew with the cannellini beans. Simmer and reduce until thickened (I think kate left it simmering for about 2 hours on a very low heat).
This was made in Kate's new Le Crueset which, according to Kate, hugs the dish and makes it feel happy and tasty.