1. Make sure that the dried white beans have soaked in plenty of cold water before you start this recipe. Check the instructions on the package to know how long the dried white bean that you are using have to be soaked in advance. Drain the soaked beans and rinse them. Pour fresh water in a large pan and then add the beans. The beans should be fully submerged. Add the bay leaves. Season with a pinch of salt.

2. Put the pan over high heat until boiling, then turn the heat low. Simmer the beans under a lid for 45 minutes until almost tender. Drain the beans and remove the bay leaves.

3. Pour a splash of olive oil in a high pan and add the chopped onion and garlic.

4. Sweat the onion over medium heat for 7 minutes until it is soft. Stir regularly. Then add the cooked white beans.

5. Pour in the warm chicken or vegetable stock and season generously with a good dash of pepper.

6. Bring the bean soup to a simmer over medium-low heat for about 5 minutes. Stir well. Then add the freshly chopped sage leaves and the strong mustard.

7. Stir the bean soup well. Let it simmer for another 5 minutes. Then check the seasoning and add extra pepper, salt or mustard to taste if necessary. Scoop the white bean soup onto deep plates or into large bowls and drizzle with a good splash of olive oil. Finish with some freshly ground black pepper and serve hot.