White bean soup

Mash some of the beans against the side of the pan, or blend a ladleful and stir it back in. This thickens the soup without adding flour or cream.

Yes. Drain and rinse the beans, then add them near the end of cooking; simmer for about 10 minutes so they take on the flavour without falling apart.

Onion, carrot, celery, garlic and bay make a savoury base; finish with rosemary, thyme or parsley. A squeeze of lemon or a little vinegar brightens the beans.

Serve it with crusty bread, or add leafy greens such as kale or cabbage and a drizzle of olive oil. It also works well with toasted bread rubbed with garlic.

Cool it promptly and refrigerate in a covered container; use within three to four days. Reheat only the portion you need until steaming hot throughout.

Yes. Freeze it in meal-sized portions for up to three months, leaving room for expansion in the container. Thaw in the fridge and reheat until steaming hot; blend or mash it again if the texture separates.

Soaking dried beans overnight shortens their cooking time and helps them cook more evenly. Drain them, cover with fresh water, bring to a full boil for at least 10 minutes, then simmer until tender before adding acidic ingredients such as tomatoes.