Chard and Butterbean Soup


·      Big bunch of rainbow chard

·      1 onion

·      2 small potatoes – chopped in small pieces

·      1 tsp vegetable stock and water to cover

·      1 tin organic butter beans (rinsed)





·      Sauté the onion in a pan in a little olive oil

·      Add the chopped stems of the chard (leave the leaves until a bit later) and cover to speed cooking

·      Add the chopped potatoes

·      Add the chopped chard leaves and cover with boiling water and some vegetable stock

·      Cook for about 10 minutes until potatoes are soft

·      Blend until smooth

·      Add in butter beans and simmer for few more minutes