- Serves 2 to 3
- 1 Onion, chopped
- 1 Leek, chopped
- Olive oil
- Salt and freshly ground black pepper
- 1 carrot, chopped
- 1 Parsnip, chopped
- 400g Swede, chopped
- 2 Thyme sprigs
- 1.2l Water, plus vegetable stock cube (optional)
- 400g Butter beans, cooked, add their liquid - pre-cooked kidney beans, black-eyed peas, peas or fava beans also work
- A handful of fresh parsley
- STEP 1
Put the onions and leeks in a pan with a glug of oil and sauté with a pinch of salt until soft.
- STEP 2
Stir in the rest of the peeled, chopped vegetables, the herbs and the water, bring to a boil. Turn down the heat and simmer until the vegetables are all tender – around 30 minutes.
- STEP 3
Add the butter beans with the liquid and stir through. Keep at a gentle simmer, season to taste (it’s now technically ready, but can be left at the lowest setting to wait for you).
- STEP 4
Serve in bowls (traditionally wooden ones, with wooden spoons, but hey); sprinkle with chopped parsley. On the table, offer a chunk of cheese and the grater, and salt and pepper.