Butter Bean Soup with Fresh Herbs

Olive oil
Three spring onions, chopped
Garlic clove, chopped
5 slices of prosciutto
400g butter beans
Chicken stock
Tarragon and parsley, tablespoon each

Method:

In a saucepan heat the oil and sweat off the onions and garlic for about a minute. Add the finely chopped prosciutto then butter beans and squish down with a fork. Add some chicken stock and reduce the mixture for five minutes on a low heat. Stir through tarragon and parsley.

Ingredients from:

• Envy Horticulture
• Tilligerry Organic Produce
• Pillage Produce