Instructions: 1. Heat the oil in a pan, and soften the garlic in it.

2. Add the spinach and butter beans with liquid from the can and 1/2 pint

(300ml) of the stock. Simmer for 15 minutes, then blend, sieve, or put through a food processor.

3. Add the remaining stock and reheat.

4. Garnish with strips of lemon rind if you like, and serve fairly soon, as the soup will lose colour if left to stand.

NOTES : The butter beans add a nutty flavour to the soup, as well as thickening it. Other green vegetables could be used instead of spinach, for example, brussels sprouts are particularly good.

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