Simple recipes like this soup are easy to prepare, lovely and filling and full of great taste. The blended beans add a velvety smoothness you will want to make again and again.

Bean and herb soup with Pancetta

Serves 4-6
50g pancetta or streaky bacon chopped
2 400g tins butter beans
2 garlic cloves peeled and mashed
1 shallot finely diced
2 tbsp rapeseed oil
2 pints stock
Sea salt and black pepper
2 sprigs thyme and rosemary finely chopped

Heat the oil and sweat the shallot and garlic until soft and translucent
Add the pancetta, turn up the heat briefly until it is golden.
Drain the beans, add to the pot, add the herbs and stir for a minute.
Season well, add the stock, bring to the boil and then simmer very gently for about 15 minutes.
Blend very well, try a final taste for seasoning and then serve.