Runner Bean and Gorgonzola Soup

or runner bean soup if you don't like blue cheese

500g runner beans, destringed if necessary and chopped

1 large onion, chopped

4 cloves of garlic, roughly chopped

1 carrot, peeled and chopped

about 700ml stock

fresh mint leaves from 3 stems

Saute the veg together in a mixture of olive oil and butter for about 10mins, then add the mint leaves and stock and season. Bring to boil and simmer until the veg is soft, about 20 minutes. Blitz with a hand blender.

Pour into soup bowls and top with some chopped up gorgonzola (or some cooked crispy bacon bits if you don't like cheese).