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
How to make
- 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.
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