Creamy bean soups are great filler-upperers. It's an easy recipe for a quick smart meal on the run, take to work to reheat for a work lunch or to keep in the freezer for emergencies. And it's vegetarian and gluten free too (if you use water or a gluten-free stock).

Makes 4 serves

1 tablespoon olive oil
2 onions, peeled and chopped
3–4 cloves garlic, peeled and chopped
1 teaspoon dried sage (or thyme), or to taste
2 × 400g cans cannellini or butter beans, rinsed well and drained
3–4 cups vegetable stock or water
1/3 cup grated parmesan cheese

Heat the olive oil in a large saucepan over medium heat and sauté the onion and garlic for about 5 minutes or until the onions are nice and soft, stirring occasionally so they don't burn. Stir in the sage.

Tip the beans into the saucepan and stir in the stock (3 cups for a thicker soup, 4 if you like it thinner). Cover and bring to the boil then reduce the heat to low and simmer for 10 minutes.

Whiz the soup to a creamy puree, adding the reserved liquid for a thinner soup if you prefer. Stir in the cheese and season with freshly ground black pepper. Reheat, ladle into bowls and serve topped with a few twists of freshly ground black pepper.