White Bean Soup

Ingredients

SERVES 

• 175 g/6 oz dried cannellini
• beans, soaked overnight in
• cold water to cover
• 1.6 litres /48 fl oz chicken or
• vegetable stock
• 115 g/4 oz dried spirali
• 6 tbsp olive oil
• 2 garlic cloves, finely chopped
• 4 tbsp chopped fresh flat-leaf
• parsley
• salt and pepper
• fresh crusty bread, to serve

Method

1. Drain the soaked beans and place them in

   a large, heavy-based saucepan. add the stock

   and bring to the boil. Partially cover the pan,

   reduce the heat and simmer for 2 hours, or

   until tender.

2. Transfer about half the beans and a little of

   the stock to a food processor or blender and

   process to a smooth puree. Return the puree

   to the pan and stir well to mix. Return the

   soup to the boil.

3. Add the pasta to the soup, return to the boil

   and cook for 10 minutes, or until tender.

4. Meanwhile, heat 4 tablespoons of the olive

   oil in a small saucepan. Add the garlic and

   cook over low heat, stirring frequently, for 4-5

   minutes, or until golden. Stir the garlic into

   the soup and add the parsley. Season with

   salt and pepper and ladle into warmed soup

   bowls. Drizzle with the remaining olive oil and

   serve immediately with Crusty bread.