French bean soup

Tagged: bean soup, cannellini, Cooking, food, garlic, oil, onion, recipe

ingredients

550g / 1 lb 4oz canned cooked
cannellini beans, drained
1 tablespoon olive oil
1 onion, chopped
125ml / 4fl oz white wine
3 sprigs of fresh rosemary
1/4 teaspoon ground white pepper
2 celery sticks, thinly sliced
3 garlic cloves, minced
400ml / 14 fl oz vegetable stock
100g/4oz mozzarella cheese, grated

How to cook?

• Calefaction the oil in a ample bucket over a medium-high heat. Add the onion, celery and garlic, and diaphoresis for 5 account until soft, active frequently.
• Add the actual capacity except the cheese, and accompany the admixture to the boil. Reduce the calefaction and awning the pan, again simmer for 10–15 minutes.
• To serve, abolish and abandon the rosemary sprigs. Ladle the soup into balmy bowls, and top anniversary confined with a little of the cheese.

Read Also:

• Nutty Chicken Curry (0)
• McDonald’s Chicken McNuggets (1)
• Spiced Whole Lamb (0)
• Italy Gnocchi Alla Giordano (0)
• Chilled cucumber soup (0)