Zuppa di fagioli bianchi al rosmarino (easy cannellini beans and rosemary soup)

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% Daily Values based on a 2,000 calorie diet

Step 1

On a frying pan, heat the olive oil to medium, add the finely chopped 1/2 medium size white onion and reduce heat to medium-low. Add a pinch of salt to help them release the water and fry them until soft and translucent (about 5 minutes), stirring regularly to prevent them browning.

Step 2

While the onions fry, empty the contents of the cannellini beans tin into a sieve and rinse them well under the tap. You should be left with 240g rinsed cooked beans.

Step 3

When the onions are soft and translucent, add the finely chopped garlic and fry for 1 minute.

Step 4

Add the vegetable stock, the rinsed beans, the thyme leaves, 2 sprigs of rosemary, the crushed chillies (optional) and a freshly ground toasted black pepper to taste. Stir it well, bring it to a boil, then reduce heat to low and cover with a lid, and simmer it for 10-12 minutes.

Step 5

Put 2/3 of the content of the pan in a good processor (make sure that the rosemary sprigs stay in the pan with the remaining 1/3 of the beans) and blend it until smooth. Then return it to the pan, mix well, and cook uncovered for another 5 minutes.

Step 6

Pick out what's left of the rosemary sprigs and discard them.

Step 7

Serve with home made flatbread or garlic toast, and garnish with the remaining sprig of rosemary. Enjoy!