1. Heat the olive oil in a large heavy bottomed pan and add the onions, cook over a medium heat for 3 or 4 minutes until tender. Add the garlic and chilli and continue to cook for another 3 minutes until the onion is lightly golden.

2. Add the remaining ingredients, along with the vegetable stock and bring to a simmer.

3. Mash some of the beans with a potato-masher, just enough to thicken the liquid base of the soup. Cover and simmer gently but steadily for 10 minutes.

4. Season the soup to taste and divide between 6 bowls, garnish with a spoon of low fat crème fraiche and some chopped spring onions/scallions

Chef tip
Add a whole chopped chilli for a more spicy soup
If you don’t have any sherry, don’t worry, simply leave it out, the soup will still taste fantastic.