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Ingredients
- 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
Instructions
- 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.
