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Tuscan Bean Soup

You can’t beat this on a cold day with some good crusty bread, and it’s so quick and easy to make. You can vary the beans: borlotti are excellent, too.

Serves 4

Vegan

2 tbsp olive oil

2 onions, chopped

4 garlic cloves, crushed

2 × 400g tins cannellini beans

About 400ml (14fl oz) water or vegetable stock

1 lemon, halved

Salt and black pepper

Extra virgin olive oil, to serve (optional)

Roughly chopped flat-leaf parsley, to serve

1. Heat the oil in a large saucepan, add the onions then cover and cook gently for 10 minutes, until tender but not brown. Stir in the garlic and cook for 1–2 minutes longer.

2. Add the cannellini beans, together with their liquid, then purée in a food processor or with a hand-held blender until fairly smooth and creamy.

3. Return the mixture to the pan and add some water or vegetable stock to adjust the consistency to your liking. Bring to the boil, then season with salt and pepper and a squeeze or two of lemon juice to bring out the flavour.

4. Serve the soup in warmed bowls, topped with a drizzle of extra virgin olive oil, if you like, some flat-leaf parsley and coarsely ground black pepper.