British Food Fortnight - White Bean Soup with Sage

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Indulge in British food during the Fortnight! Seek out in-season fruits and vegetables, quality British meat and some of our country’s fabulous cheeses and dairy produce when you are out shopping and use these to create delicious meals at home. What about trying some of our most traditional dishes, such as Shepherd’s Pie or Apple Crumble, and giving them a modern twist?!

If you have children, consider involving them in the preparation of the meal – British Food Fortnight is a great opportunity to teach them a few cooking skills as well as an appreciation of the pleasures and health benefits of eating good food.

There are lots of recipe ideas for you to try. Follow the Recipe menu options to find the one that tempts you most!

White Bean Soup with Sage

Remember to always soak dried beans overnight in plenty of cold water. Don't add salt when cooking the beans or they will never soften. When they are tender, add plenty of seasoning, as they can be very bland.

Recipe ideas from the National Trust,

Ingredients
450g dried butter beans, soaked overnight in plenty of water
3 sprigs fresh sage
6 cloves garlic, peeled
4 tbsp olive oil
Salt and pepper

Method
Drain the beans and put in a large pan with the sage, garlic and oil.

Cover with water and bring to the boil.

Boil vigorously for 10 minutes and then simmer until the beans are tender.

When the beans are soft, add plenty of salt and pepper.

Take out the sage sprigs and liquidise.

If necessary add more water to get a soupy consistency.

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