Cannellini and butter bean soup

This wonderful soup is bursting with flavour and nutrition. High in protein and fibre, it’s really filling yet low in calories. Utterly delicious!

Serves 4

Ingredients:

• • 1x 400g tin cannellini beans
  • 1x 400g tin white butter beans

(If using dried beans – use 250g soaked in cold water overnight)

• 2 onions, roughly chopped
• 2 shallots, roughly chopped
• 1 leek, washed and roughly chopped
• 6 cloves of garlic, crushed
• 1 tbsp. coconut oil
• 1 bay leaf
• 1 litre of homemade chicken stock (or vegetable bouillon)
• Juice of 1/2 lemon
• Handful of tarragon, chopped
• Salt and pepper

Method:

• Heat the coconut oil in a pan. Once melted, add the onion, shallots, leek and garlic and soften for approximately 10 minutes (until cooked but not brown).
• Add the beans, stock, bay leaf and seasoning and simmer for 20-25 minutes.
• Cool the soup slightly and remember to remove the bay leaf before blending in a liquidizer until smooth. This soup is thick, so you may want to dilute it with a little water or stock.
• To serve, pour the soup back into a pan and bring up to temperature, checking the seasoning and adding a little lemon juice to taste. Pour into soup bowls, top with a spoonful of Greek yoghurt, a drizzle of olive oil and chopped tarragon

Take special care when liquidising the soup if it is still hot!