- 2 tsp Olive Oil
- 1 onion, chopped
- 2 crushed garlic cloves
- 1 x 425 g corn kernels
- 2 x 425g cannellini beans
- 3 cups vegetable stock
- pinch cayenne pepper
- 2 TB parsley
Heat oil in a 2 l+ saucepan and fry onions over medium heat for 5 mins until softened.
Add garlic and cook another minute
Add corn - reserve about 1/4
Add beans and stock.
Cover, bring to boil, then simmer for 10 mins.
Blend, then add the reserved corn
Season with cayenne, parsley, salt and pepper and serve