Artichoke and Butterbean Soup

Peel and chop the potatoes into small chunks. Heat 1tbsp of the oil from the artichokes and fry the potatoes and garlic for 2 minutes, before adding the stock.

Drain the artichokes and the butterbeans. Puree together half of the amount, reserving the rest, using a hand blender or food processor. Add a little water to the puree if it becomes too thick. Add to the soup and stir, continuing to boil for a further 10-15 minutes.

Chop the remaining artichokes into smaller chunks, and also chop the parsley.

When the potatoes are very soft, blend the soup. Once blended, add the remaining butterbeans, chopped artichokes and parsley, and return to a low heat for a further 2-3 minutes.

Serve the soup in bowls and enjoy with buttered crusty bread.