Tuscan Cannellini Bean Soup With Basil Oil, Toasted Pine Nuts and Rosemary Croutons Recipe - Great B

Ingredients

• 2 bunches of basil
• 300ml of olive oil
• 30g of pine nuts
• 3 slices of sourdough bread, diced
• 100ml of olive oil
• 2 sprigs of rosemary
• salt to taste
• 3 tbsp of olive oil
• 2 shallots, diced
• 150g of carrots, diced
• 150g of celery, diced
• 4 garlic cloves, diced
• 1 tbsp of tomato paste
• 400g of tinned cannellini beans, rinsed
• 1 tsp dried oregano
• 1l chicken stock
• 100g of baby spinach leaves
• 1 tbsp of double cream
• 1 tsp dried chilli flakes
• cracked black pepper to taste