White Bean Soup with fresh thyme and Rosemary

This soup is really simple to make and so filling from the beans. Perfect for this time of year after winter walks or when you need a quick lunch. It’s a nutritional winner too being a source of protein, iron , vitamins and good old soluble fibre.  I use tinned beans in water if possible rather than brine so rinse well if that’s the case. This will freeze well too or just stick it in the fridge where it will sit happily for a few days.

Serves 6-8
3 tbsp rapeseed oil
3 onions sliced thinly
3 tins of beans of choice (broad beans, haricot, canellini)
2  cloves of garlic peeled mashed and chopped
2 stalks of fresh rosemary
3 large sprigs of thyme – picked and chopped finely
1.5 ltr veg or chicken stock
salt and pepper to taste

Heat 3 tbsp of oil in a large pot over a medium heat.
Tip in the onion and cook until soft but without colouring.
Add the garlic and cook over a low heat for about 2 minutes.
Add the beans the herbs and stock and cover and bring to a boil then
simmer for about 10 minutes.
Remove the rosemary stalk and then puree the mixture.
Return to the pot and taste for seasoning and adjust as necessary and serve hot
with some lovely oat bread.