Haricot Bean & Lemon Soup
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Gently heat the olive oil in a large pan, add the onion and cook for around 5 minutes.
Add the celery stick and carrot (both diced) rosemary, salt and black pepper, and stir. Add vegetable stock and cook for 20 minutes or until the veg has softened but is not complete mush.
Add the cans of haricot beans (drained and rinsed) to the pan and warm through. Remove the rosemary stalk (the leaves will have fallen into the soup, which is fine).
Scoop out 4 ladles of the soup and blend, then return to the pan along with the finely grated zest and juice of lemon and shredded spring greens or kale. Simmer for 5 minutes or until the greens have wilted.
Serve drizzled with extra-virgin olive oil, chopped flat-leaf parsley and chilli flakes or pul biber.
TWIST: As any baked bean-hating child knows, beans are so much about texture. We’ve used haricots here; less powdery than some varieties, they make a really filling soup when whizzed up. For a more broth-like soup, skip the blending.
‘Rustle Up: One-paragraph recipes for flavour without fuss’ by Rhiannon Batten & Laura Rowe (Pavilion Books). Image credit: Claire Winfield.
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