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tuscan bean soup

This soup makes a perfect light meal when served on its own with bread. Alternatively, serve it with assorted crostini and a salad for a more substantial meal. The quantities given are for two people, but you can easily serve a couple of friends too, by doubling the amount of beans and water.

serves 2

1tbsp extra virgin olive oil, plus extra to serve, optional

1 onion, chopped

2 garlic cloves, crushed (minced)

425g/15oz can cannellini beans, drained, or 100g/3¹/₂oz/¹/₂ cup dried

cannellini beans

salt

freshly ground black pepper

fresh lemon juice

handful of flat-leaf parsley, coarsely chopped, to garnish, optional

If using dried beans, soak and cook as described on page. Drain and reserve 150ml/5fl oz/generous ¹/₂ cup of the cooking liquid.

Heat the oil in a large saucepan. Add the onion, cover, and cook gently, without browning, for 10 minutes, until the onion is tender. Add the garlic and cook for 1–2 minutes. Add the cannellini beans, together with the reserved soaking liquid or water, then stir. Purée in a food processor or blender until fairly smooth and creamy. Return the mixture to the pan with about 300ml/ 10fl oz/1¹/₄ cups of water. This will make a medium-thick soup, but you can add more or less water, if liked. Bring the soup to the boil, then season with salt, pepper and a squeeze or two of lemon juice.

Serve the soup in warmed bowls, drizzled with olive oil and a sprinkling of parsley, if using, and some coarsely ground black pepper.