500g runner beans, sliced (and destringed)
500g courgettes, chopped
1 large white onion
1.5 pints of vegetable stock (I used Antony Worrall Thomson's Gluten free stock cubes as my mum is celiac)
1 tablespoon of oil - I used Black & Gold's Rapeseed Oil
1. Heat the oil before adding finely chopped onion and fry until soft (but not brown) in the oil.
3. Add the stock, then bring to the boil before turning down and simmering for 25 - 30 minutes. Season to taste.
4. Either serve chunky with a swirl of pesto or creme fraiche or, if your kids are like mine, blitz to within an inch of its life then serve!
Admittedly, it is a slightly odd shade of green but it tasted good!
The running reference is because, having been out for a run that morning (our weekend was rubbish on the weather front unlike the south of England who were experiencing sub-tropical conditions for October!) I was glad of a wee bowl of soup and a roll when I got back. Felt very wholesome and healthy!