Borlotti Bean and Chestnut Soup.

In a pan sweat down carrot, onion, celery and leek in oil. Season with salt and pepper and add some finely chopped thyme, cook until softened then add a tin of borlotti beans(including all the liquid at the botton of the tin), chestnuts and some chicken or veg stock.

Cook until the chestnuts and carrot have softened, blitz in a blender and return the soup to the pan - add a little water if it is too thick and taste to check the seasoning  - adjust if nescassary.

Once reheated serve with a few reserved beans, chopped thyme and some chopped chestnuts - you could also add some crispy bacon or sauted mushrooms for an extra seasonal flavour hit.