CREAMY TOMATO CANNELLINI BEAN SOUP

Nothing like a hearty soup with a freshly baked sourdough bread! This simple creamy tomato cannellinni bean soup pairs amazingly well with bread for a wholesome dinner

Serves: 4-5

INGREDIENTS:

• 2 tbsp/ 30g butter , unsalted

• 1 onion , finely chopped (brown, yellow, white)

• 2 garlic cloves , finely chopped

• 1 tsp chilli flakes (optional)

• 1 carrot , large, peeled and finely chopped

• 1 1/2 tsp Italian herb mix OR other dried herbs (oregano, thyme, parsley, basil, or mixed)

• 170 gms tomato paste

• 125 ml or 1/2 cup dry white wine

• 1 litre stock/broth, chicken or veg , low sodium

• 3 can Cannellinni beans (each can 420 gms) or 2 cups dried, soaked overnight and cooked

• 30 - 50 gms Parmesan cheese grated

• 1/2 tsp each salt and pepper

• 100 - 120 gms baby spinach

• 1/2 cup cream (optional

METHOD:

• Heat butter in a deep bottom pot

• Add garlic, chilli flakes and onion. Sauté for 2-3 mins. Add carrots and cook further for 3 mins.

• Add Italian herbs, cook till you get a nice aroma, 2 mins

• Add tomato paste, mix well, cook for 3 mins till raw tomato smell goes

• Add white wine and cook for 3-4 mins

• Add stock/broth, parmesan, salt and pepper. Mix well, bring it to boil, cover and simmer for 3-4 mins with occasional stirring

• Switch off heat, cool a bit and blend the mixture to a puree. Bring the puree back to the pot

• Add remaining beans, simmer for 3-4 mins, add spinach, mix and cook until wilted

• Add cream (if using) and mix

• Enjoy with a crusty sourdough bread!