Creamy garlic butter bean soup

Drain one can of butter beans into a colander and rinse under water.

Put the beans in a tall plastic cylinder with the half cup of vegetable broth and blend with a hand blender to a creamy texture.

Heat a large fry pan on medium with the extra virgin olive oil.

Finely chop the onion and celery, roughly chop the garlic, add them to the hot pan and mix continuously so everything sautes evenly.

After about 4 minutes, once the onion is translucent, add the dried oregano, rosemary and thyme and mix quickly.

Add the 2 cups of vegetable broth and the bay leaf, turn to high and mix gently.

Drain and rinse the second can of butter beans.

Once the broth boils, add the whole butter beans and the blended beans, season with sea salt and black pepper and mix gently.

Put the lid on, lower to a low-medium heat and simmer about 10 minutes to develop the flavours.

Remove the lid, squeeze in the lemon juice and mix gently.

Remove from the heat, ladle into a shallow bowl and garnish with fresh parsley.