Step 1:
You will need…

* 7 oz frozen peas , defrosted
* 10 2⁄3 oz broad beans , shelled
* 2 1⁄8 pt chicken stock
* 1 bunch of parsley , washed, dried and finely chopped
* 1 bunch of oregano , washed, dried and finely chopped
* 2 garlic cloves , peeled and chopped
* 2 spring onions , chopped
* 1 ¾ oz butter
* 1 Tbsp olive oil
* 3 1⁄3 fl oz double or single cream
* a few sprigs of rosemary , washed, dried and finely chopped
* 5 1⁄3 oz tinned Cannellini beans , or any other white beans, rinsed
* 1 heaped Tbsp parmesan , grated
* salt and pepper , to taste
* 1 chopping board
* 1 medium size pan with lid
* 1 large knife
* 1 small knife
* 1 wooden spoon

Step 2:
Warm the butter and oil
Place the pan over a medium heat and add the butter and the olive oil. Stir and allow to melt.
Step 3:
Cook the ingredients
Add the chopped garlic and onions and stir. Add the broad beans, peas, Cannellini beans, parsley, oregano, rosemary, and stir. Add the stock, stir, cover, and bring to the boil. Once boiling, turn down the heat to a simmer for ten minutes.
Step 4:
Add the cream and season
Remove the pan from the heat and place it on the chopping board. Add the cream (reserving some for garnishing) and stir. Season well with salt and freshly ground black pepper and stir again.
Step 5:
Garnish and serve
Ladle the soup into an individual serving bowl, swirl the remaining cream over the top, and serve with some fresh crusty bread.