Ingredients

· 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)

Directions

· 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