Enjoy this three bean minestrone soup as a healthy lunch or supper. Full of protein, it will keep you going through the day and contains 3 of your 5-a-day
Prep:10 mins
Serves 3
2 tbsp olive oil, plus extra for drizzling1 banana shallot, chopped1 fennel bulb, thinly sliced2 garlic cloves, chopped400g can cannellini beans400g can borlotti beans700ml vegetable stock100g green beans, choppedrind of a vegetarian hard cheese, plus 30g, grated150g frozen peas1 lemon, zestedhandful basil leaves, torn to serve
STEP 1Put the oil in a saucepan over a medium heat, add the shallot, fennel, garlic and a pinch of salt and cook until softened. Drain the beans, reserving the starchy water from half of one can. Tip these into the pan along with the stock, green beans and cheese rind. Cook for 15 mins until the green beans are completely softened.STEP 2Stir in the peas, cook for a couple of mins more, then stir in the lemon zest and grated cheese.
