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.

Serve immediately.