Instructions: In a medium saucepan, cover the beans with water, boil for 3 minutes then drain, discarding the water. Cover with fresh water, add the 2 tablespoons lemon juice (to prevent them discolouring during cooking) and salt. Cover and simmer for 25 minutes.

Cut the courgettes into 5cm (2-inch) pieces and then quarter them lengthways. Add them to the pan and cook for a further 5-7 minutes.

Do not strain.

Serve in individual soup plates, allowing 2-3 pieces of courgette per person with some of the cooking liquid as well. Pour olive oil on top, season and serve with the lemon quarters to be squeezed over individually.

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