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flageolet bean, leek and watercress soup

Pale green flageolet beans give this soup a delicate flavour, plentiful nutrients and a slightly thickened texture. You can buy them in cans at large supermarkets.

serves 4

2 leeks, sliced

425g/15oz can flageolet beans

600ml/20fl oz/2¹/₂cups vegetable stock or water

1 bunch or packet of watercress

salt and freshly ground black pepper

Put the leek into a non-stick pan, cover and cook very gently for about 7 minutes, until the leek is becoming tender, stirring from time to time. Drain and rinse the beans, then add them to the pan along with the stock or water. Bring to the boil, then reduce the heat, cover and leave to boil gently for 10–15 minutes, stirring occasionally, until the leeks are fully cooked. Put a ladleful of the soup into a food processor or blender with the watercress and whiz to a purée. Return this to the saucepan, stir and season with salt and freshly ground black pepper. Bring back to just below boiling point and serve.