It is safe to say that today has to be one of the most miserable days of the year – weather wise – as it has been drizzling non stop all day from around 8:30 in the morning  with no sign of letting up through the night!  We looked through our store cupboard for some lunch inspiration and ended up making a bean soup which was very comforting and filling.

What do I need to make it?

• 1 carrot sliced thickly
• 1 celery chopped
• 1 bunch of spring onion chopped
• 1 medium potato peeled and diced
• 6 closed cup mushrooms quartered
• 2 cloves of garlic minced
• 2 green chillies finely chopped
• 400 gm cannellini beans drained and washed (1 tin)
• 400 gm borlotti beans drained and washed
• 400 gm butter beans drained and washed
• 2 chicken stock cubes
• 2 tsp dried mixed herbs (mix of marjoram, thyme and parsley)
• Small handful of freshly chopped flat leaf parsley for garnish
• 2 tbsp olive oil
• 25 gm butter
• Salt & pepper to taste

How much will I make?

Serves 4

How do I make it?

Place butter and oil in a hot pan followed by the garlic and green chilli.   Saute for 30 seconds before adding the spring onion and celery.   Saute on medium heat for a few minutes before sprinkling the dried herbs.   Stir and then add the remaining vegetables, stock cubes and around 1 litre of water.   Continue to cook on low heat for 10-15 minutes before adding the beans.   Reduce heat and simmer for another 10-15 minutes.   Adjust the seasoning and garnish with fresh parsley before serving.