French bean soup







Cook Time

20-30 Min


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 celery sticks, thinly sliced
  • 3 garlic cloves, minced
  • 550g/1lb 4oz canned cooked cannellini beans, drained
  • 400ml/14fl oz vegetable stock
  • 125ml/4fl oz white wine
  • 3 sprigs of fresh rosemary
  • 1/4 teaspoon ground white pepper
  • 100g/4oz mozzarella cheese, grated
  • Heat the oil in a large saucepan over a medium-high heat. Add the onion, celery and garlic, and sweat for 5 minutes until soft, stirring frequently.
  • Add the remaining ingredients except the cheese, and bring the mixture to the boil. Reduce the heat and cover the pan, then simmer for 10–15 minutes.
  • To serve, remove and discard the rosemary sprigs. Ladle the soup into warm bowls, and top each serving with a little of the cheese
{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}