Heat the olive oil in a pan and cook the onion slowly until softened and deep gold. Stir in the garlic and spices, then add the beans and cover with the water. Bring to the boil. Skim, turn down the heat, cover and simmer very gently for around 60 minutes until the beans are tender.
If desired, you can liquidise the beans in a blender or simply crush them in the pan with a potato masher for a chunkier texture. Season and stir through the parsley and lemon juice before serving.
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.