½tincannellini beansor other bean such as chickpeas
500mlvegetable stock
50gblanched almonds or pine nuts
25gbutteroptional
Salt and white pepper
Handful Chiveschopped
Instructions
Heat the oil in a large pan over medium heat. Add the onion and sauté gently for 2 minutes. Add the garlic and sauté for a further minute.
Stir the courgette and cannellini beans into the mixture, then reduce the heat, cover the pan and allow the vegetables to cook for 5 minutes.
In a second saucepan, bring the vegetable stock to the boil.
Pour the boiling stock over the courgette mixture, Add the almonds. Cover with a lid and bring back to the boil. season with sea salt and white pepper, then simmer for 5-10 minutes or until the vegetables are cooked through.
Remove from the heat and blend to a smooth consistency using a hand blender or a food processor. Add the butter and check the seasoning.