1. Use the stock cube to make 700ml of stock in the Hand Blender 1L jug.
2. Rinse the cannellini beans and set half to one side.
3. Place the other half in a bowl and blend with the Hand Blender until pureed - add a little water if necessary.
4. Finely chop the garlic by dropping it through the feeding tube into the moving blades of the Hand Blender chopper bowl.
5. Rinse and dry the rosemary sprig.
6. Heat the olive oil and gently cook the garlic until slightly golden. Add the rosemary sprig for flavour.
7. Remove the rosemary and set aside.
8. Pour the stock into a saucepan and bring to the boil. Add the soup pasta, cook as per packet instructions.
9. Once the pasta has cooked, add the garlic oil, pureed beans and whole beans to the pan (don't drain the stock).
10. Keep the soup on a gentle heat and stir until mixed together and hot.
11. Add a little more water if a thinner consistency is preferred.
12. Season to taste.
13. Serve in bowls and add a swirl of extra virgin olive oil and parmesan cheese to finish.

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.