Butter Bean and Parsley Soup

This soup is full of slow release energy as well as being packed full of protein, fibre and B-vitamins.

Ingredients:

• 1 large onion
• 3 garlic cloves
• 2 x 400g tins of butter beans
• 2 large handfuls of parsley
• 1.5 litres of chicken or vegetable stock

Method:

Chop the onion and sweat in a pan, along with some olive oil and the crushed garlic cloves. Drain and rinse the butter beans and add to the pan with the stock and parsley. Allow the pan to simmer for 20 minutes or until the beans are soft. Once the beans have softened blend in a food processor or with a magi-mix. Serve with some cracked pepper on top and a hunk of wholegrain bread.