A cheap and easy hearty soup. I keep ingredients for this on hand in my pantry for whenever the mood strikes. I tend to use whatever beans I have to hand, this time I used a can of Butter Beans, a can of Cannellini Beans and a can of Haricot Beans.

Serves 6

INGREDIENTS

3 Large Onions

3 Cans of White Beans

2 Tablespoons Mixed Herbs

2 Tablespoons Minced Garlic

2 Vegetable Stock Cubes

Salt and Pepper to taste

Method

Preheat the oven to 200 degrees Celsius.

Dice the onions and add them to an ovenproof pan with some oil and over a low heat to soften.

Once softened add the herbs and stock cube mix together to ensure everything is coated.

Add the cans of beans, including the water they come in to the pan and add water to cover the vegetables and beans.

Bring to the boil before transferring the pan to the oven to cook for approximately an hour and a half.

I like to serve this with cheese on toast.