This is a favourite, made from store cupboard staples to create a thick and chunky soup.
1 medium onion or three shallots, peeled, and chopped using the small bowl fitted with its chopping blade. Throw or push the shallots down the feeder tube onto the whirring blades.
2 tbsp olive oil
2 x 400g tins butter beans, drained and rinsed
200g potato (after peeling) cut into 2–3cm cubes
800ml vegetable stock, made from a powder or stock cubes (make a strong mix)
3 sprigs oregano
2 tbsp bottled tomato and sun dried tomato pasta sauce, or a good quality bottled pesto sauce instead.
Heat the oil in a large saucepan over a gentle heat, add the onions, and fry until soft and sweet.
Add the beans, then the potato, stock and oregano, bring to a simmer and cook for about 20 minutes. It is cooked when the potatoes crush easily against the side of the saucepan with the back of a spoon.
Wait until the soup has cooled a little before removing the oregano and tipping the contents of the saucepan into the large bowl fitted with its chopping blade. Whiz until smooth.
Pour the soup back into the saucepan, reheat and add the pasta sauce, stirring it through.
Ladle into warmed soup bowls.
For a garnish
4 tbsp olive oil
3 tbsp of the pasta sauce
salt and pepper
Roughly rinse out the large bowl and fit with the E-disc. Whiz the olive oil and pasta sauce together until smooth and shiny. Drizzle it over the hot soup just before serving.