Chard, Butter Bean and Lemon Soup.

 A wonderful late summer or autumn soup with subtle hints of sourness.

In a large pan soften a diced onion and a couple of chopped garlic cloves in olive oil until translucent.

Grate in the zest of a whole lemon then add the chard stalks with a splash of veg stock and sweat for a few minutes.

Add the shredded chard leaves, stir and cook for a few minutes.

Add a tin of butter beans including half the liquor from the tin and top the soup up with more stock.

Add the juice from the lemon and season with salt and pepper.

When the chard is wilted down and the beans are warmed through serve.