Judy's white bean soup with chilli oil

• dried butter bean↗500g g
• vegetable oil↗2 tbsp tbsp
• onion↗1medium 1medium

  chopped

• garlic clove↗1 1

  chopped

• carrots↗2 2

  chopped

• celery↗2 2

  sticks, chopped

• hot vegetable stock↗1.4l 1.4l
• bay leaves↗2 2
• fresh thyme↗2-3 sprigs 2-3 sprigs

  plus extra

• chilli oil↗

  for drizzling

Step-by-step instructions

1. 1

   Put all the butter beans in a large bowl and cover with plenty of cold water so they have room to swell up. Leave to soak overnight.

2. 2

   Drain the beans. Shuck off and discard the skins by pinching the beans between finger and thumb – it’s a laborious job, but worth it. Put the beans in a colander, rinse and shake off the excess water.

3. 3

   Heat the oil in a pan and fry the onion and garlic for 1-2 minutes. Tip in the carrots and celery and fry gently for 2-3 minutes. Add the beans, stock, bay and thyme with some pepper, and bring to the boil. Reduce the heat, cover and simmer for 20-25 minutes, skimming off any scum, until the beans are soft. Cool for 10 minutes, discard the bay and thyme, then whizz the soup in a food processor until smooth. (You will probably have to do this in batches.)

4. 4

   Return the soup to the rinsed pan and bring to the boil. Check for seasoning, then serve with a drizzle of chilli oil and a sprinkling of thyme leaves.