Jen often has this soup for lunch on a Saturday. It’s quick and nutritious and sets the family up for an afternoon of fun! It’s also really adaptable – so if there are a few vegetables in the bottom of the fridge that needs eating up, add those too.
This recipe is courtesy of Rachel Allen, a cook, cookery writer, TV presenter and lover of great real food who taught Jen at Ballymaloe Cookery School.
Rachel says, “If you are using a tin of cooked beans, as I normally do, this is a really fast soup to whip up on a cold winter day.”
2-3 tbsp olive oil
1 onion, chopped (about 150 g /5 ½ oz)
2 cloves of garlic, chopped
1 x 400g (14 oz) tin of butter beans or cannellini beans, keeping all the liquid
350 ml (12 fl oz) vegetable or chicken stock
2 tsp chopped rosemary
1. Put the olive oil in the saucepan, add the onions and garlic, season with salt and pepper and cook over low heat until the onion is completely cooked, but not coloured.
2. Add the beans and the liquid and most of the stock and boil for five minutes, then add the chopped rosemary and liquidise, adding more stocking required.
3. Season to taste.
Team Tip: This is also great with a teaspoon of pesto (basil or parsley) instead of the chopped rosemary. Drizzle it over each bowl when you are serving. Cooked slices of chorizo sausage are also a great addition before serving.
**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.