It's always a nice feeling to come home on a cold winter's evening and just have to heat up something you have already made like a stew or a minestrone.
Here is a recipe for a really nutritious soup, ideal for vegetarians that can be made in advance and will keep, covered, in the fridge for two to three days.
Cannellini Bean Soup
Serves 4
I white onion, chopped
2 sticks of celery, chopped
2 450g tins of cannellini beans, rinsed and drained
500ml of vegetable stock
parsley,
celery leaves to decorate
croutons to serve
Cook the chopped onions and chopped celery in some olive oil, very slowly over a low heat fro about 15 minutes. Make sure they don't go brown or the finished soup will have an unattractive colour.
Add the cannellini beans and the stock and simmer gently for about 5 minutes.
Puree with a hand blender . Add the parsley and whizz again. This will give a speckled appearance and make it look nicer.
Check the seasoning.
Serve with croutons and decorate with some of the celery leaves.
If making the soup in advance do not add the parsley until ready to serve.
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