Cannellini bean soup recipe | Sainsbury`s Magazine

Ingredients

• 1 large or 2 medium onions, finely chopped
• 3 garlic cloves, crushed
• 1½ tbsp chopped fresh rosemary, or 1½ tsp dried
• 2 tbsp olive oil, plus extra-virgin olive oil to drizzle
• 600ml vegetable stock (use gluten-free and vegan stock if required)
• 2 x 400g tins cannellini beans (or other white beans), rinsed and drained
• zest and juice of 1 medium lemon
• 150g cavolo nero or other leafy greens, stalks removed, leaves torn