Butterbean and bacon soup

Method

1. Heat the oil in a large saucepan and then add the onion. Cook the onion over a medium heat for 5 mins until it starts to soften, then add the chopped bacon to the pan. Cook for a further 4-5 mins, stirring the mixture occasionally.
2. Pour 750ml (1¼ pints) water intothe saucepan and crumble in the stock cube and bring to the boil, stirring until the stock cube has dissolved. Add the butterbeans, then bring the mixture to the boil. Cover the pan and reduce the heat slightly. Simmer the soup for about 20-30 mins.
3. Remove the pan from the heat andadd the chopped sage, then purée the soup either using a liquidiser, a food processor or a stick blender, and season the soup to taste. If soup is too thick, add a little extra boiling water.
4. For the garnish, fry the rashers of bacon until crisp and cut into pieces. If liked, fry sage leaves in hot oil for a few seconds until they are crisp, then drain.
5. Re-warm the soup if necessary and pour it into serving bowls. Scatter bacon on top, and sage leaves, if using.

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By Sue McMahon. Photos: www.frankthephotographer.com. Props styling: Sue Radcliffe