Nick’s Butter Bean Minestrone

This recipe was submitted by Nick; “If you want something filling but still healthy, adding a can of pulses to a can of soup is a really good option. Butter beans or cannellini beans work brilliantly with an Italian soup like Minestrone, but I also use canned lentils with vegetable soup, or chickpeas with a spiced soup like pumpkin. Easy fast and minimal washing up!”

Method:

1.  Rinse and drain the butter beans. Easiest in a colander, but I usually do this under the tap in the can, using my fingers as a seive. Saves on washing up.  (Make sure the can is easy open so no sharp edges!)
2. Gently fry the beans in a little oil until soft - usually just 5 minutes.
3. Take the pan off the heat and leave it 30 seconds before adding the soup
4. Return the pan to the hob on a lower heat and heat soup through for around 5 minutes
5. Sprinkle with freshly chopped parsley and cracked black pepper. Serve with your favourite crusty bread. Enjoy!