- Use the stock cube to make 700ml of stock in the Hand Blender 1L jug.
- Rinse the cannellini beans and set half to one side.
- Place the other half in a bowl and blend with the Hand Blender until pureed - add a little water if necessary.
- Finely chop the garlic by dropping it through the feeding tube into the moving blades of the Hand Blender chopper bowl.
- Rinse and dry the rosemary sprig.
- Heat the olive oil and gently cook the garlic until slightly golden. Add the rosemary sprig for flavour.
- Remove the rosemary and set aside.
- Pour the stock into a saucepan and bring to the boil. Add the soup pasta, cook as per packet instructions.
- Once the pasta has cooked, add the garlic oil, pureed beans and whole beans to the pan (don't drain the stock).
- Keep the soup on a gentle heat and stir until mixed together and hot.
- Add a little more water if a thinner consistency is preferred.
- Season to taste.
- Serve in bowls and add a swirl of extra virgin olive oil and parmesan cheese to finish.
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Top Tips:
- Make this recipe vegan by using a vegan alternative cheese.
- For a gluten free option use gluten free pasta or omit entirely for tasty bean soup.
- Try adding croutons for a crunchy topping to the soup.
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