Chard, Bean and Lemon Soup

Originally published in The Times article Thyme: the Most Stylish Lunch in Britain, by Tony Turnball. Images by Romas Foord.

Serves 4

• 2 tbsp olive oil

• 1 onion, diced

• 1 garlic clove, peeled and sliced

• Rind of half a preserved lemon, diced

• 4-6 chard leaves, stalks sliced on an angle, leaves roughly chopped

• 250g (drained weight) butter beans or cannellini beans, soaked and cooked or jarred or tinned

• 800ml cooking liquor (either the broth the beans have been cooked in, vegetable stock or water)

• Juice of half a lemon

• Sea salt flakes and pepper

• Crusty bread, to serve
  
  

1 Put a large pot on a medium heat. Heat the oil and sweat the onion and garlic for 5 minutes or until soft and translucent. Add the preserved lemon rind and stir. Add the chard stalks with a splash of water and cook until soft.

2 Put the chard leaves into the pot and cook for a few minutes until tender and any water they have released has been cooked out. Add the beans and cooking liquor, stock or water. Finally, add the lemon juice and season. Serve with crusty bread.