Something quick, light and delicious for the end of a day in the garden. You can either gather your herbs and greens early in the day and prepare ahead, or cut them just before you come in to cook. And it really only takes a few minutes to make!
Sauté 1 onion and 1 clove of garlic in a little olive oil. Add 2 cups vegetable stock, 1 x 400g tin of cannellini beans, drained, 4 cups greens such as spinach or chard, or even rocket leaves, and 1-2 cups fresh herbs (I used basil, parsley, mint, lemon verbena, chives, rosemary, sage…). Add 1 cup (soya) cream/milk. Heat through. Puree thoroughly until smooth. Add salt and plenty of black pepper to taste.
Vitamins and minerals galore, vegetarian or even vegan, and so satisfying for the gardener! This makes 4 servings, but leftovers taste even better the next day, after all the flavours have melded together.