Peel, wash and cut the carrots into small pieces. Peel garlic, press through a garlic press. Rinse and drain the beans. Wash herbs, dab dry and pluck leaves from the stalks.
Possibly chop. Fry the garlic, carrots and bay leaf in hot oil for five minutes, turning. Deglaze with 1/4 litre water and tomato juice, bring to the boil. Add beans and herbs. Cook for another five minutes.
Season to taste with granulated stock, possibly some salt and pepper.