Cannellini and Garlic Soup from Vegan(ish) by Jack Monroe
This recipe is extremely simple but sustaining – solace in a deep bowl on a cold evening. You can make variations of it with whatever herbs you like; I find rosemary and thyme also work well, and...
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Cooking tools:
- Colander
- Saucepan
- Stove
- Slotted spoon
- Blender
Ingredients
- Bread, to serve
- A dash of lemon juice or vinegar (optional)
- Salt
- black pepper
- A fistful of fresh parsley, chopped (optional)
- 2 tbsp cooking oil or vegan spread
- 2 × 400 g tins of cannellini beans
- 4 cloves of garlic or 2 tbsp garlic paste
- 800 ml chicken-style stock – I use Osem
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