Cannellini bean soup

By Alex -

Ingredients

  • 1 large or 2 medium onions, finely chopped
  • 3 garlic cloves, crushed
  • 1½ tbsp chopped fresh rosemary, or 1½ tsp dried
  • 2 tbsp olive oil, plus extra-virgin olive oil to drizzle
  • 600ml vegetable or chicken stock
  • 2 x 400g tins cannellini beans (or other white beans), rinsed and drained
  • zest and juice of 1 medium lemon
  • 150g cavolo nero or other leafy greens, stalks removed, leaves torn

  1. Gently cook the onion, garlic and rosemary in olive oil in a large pan for 8-10 minutes over a low heat, without colouring.
  2. Add the stock and two-thirds of the cannellini beans and simmer for 10 minutes. Blitz until creamy (you can sieve for an extra smooth soup). Return to the pan if you have used a liquidiser, then add the rest of the beans, lemon zest and juice, and the torn greens.
  3. Bring to a simmer and cook for 2-3 minutes until the greens have wilted. Check the seasoning and serve, drizzled with extra-virgin olive oil.

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