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Updated: May 26, 2021

This wonderful soup is bursting with flavour and nutrition. High in protein and fibre, it’s really filling yet low in calories. Utterly delicious!

Serves 4


1x 400g tin cannellini beans

1x 400g tin white butter beans

(If using dried beans - use 250g soaked in cold water overnight)

2 onions, roughly chopped

2 shallots, roughly chopped

1 leek, washed and roughly chopped

6 garlic cloves crushed

1 tbsp coconut oil

1 bay leaf

1 litre homemade chicken stock (or vegetable bouillon)

Juice of 1/2 lemon

Handful of tarragon, chopped

Salt and pepper


  • Heat the coconut oil in a pan. Once melted, add the onion, shallots, leek and garlic and soften for approximately 10 minutes (until cooked but not brown).

  • Add the beans, stock, bay leaf and seasoning and simmer for 20-25 minutes.

  • Cool the soup slightly and remember to remove the bay leaf before blending in a liquidizer until smooth. This soup is thick, so you may want to dilute it with a little water or stock.

  • To serve, pour the soup back into a pan and bring up to temperature, checking the seasoning and adding a little lemon juice to taste. Pour into soup bowls, top with a spoonful of Greek yoghurt, a drizzle of olive oil and chopped tarragon

Take special care when liquidising the soup if it is still hot!

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