Cannellini Bean, Pea & Mint Soup

Serves 2-4 people
Prep 5 mins, cook 8 mins
Easy to prepare

This really only takes 5 minutes to prepare, and a few minutes longer to cook through and eat.

Recipe tip: This is delicious hot or cold.

Cannellini Bean, Pea & Mint Soup

What you’ll need:

• 1 tbsp olive oil

• 1 spring onion, finely sliced

• 200g frozen peas

• 1 x 400g tin cannellini beans, drained and rinsed

• 250ml Marigold Bouillon

• Small handful fresh mint leaves

• Freshly ground black pepper

• Squeeze of fresh lemon, optional

How to do it:

1. Sauté the spring onion in the olive oil over a medium heat for a minute until soft but not coloured.

2. Add the peas and cannellini beans, pour in the vegetable bouillon and bring to a gentle simmer.

3. Cook for 8 minutes until the peas are tender and the beans are completely heated through.

4. Add the fresh mint at the end of cooking.

5. Serve with crusty sourdough and a drizzle of olive oil.

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