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Ingredients (nutrition)
- 1 tablespoon olive oil
- 3 minced garlic cloves
- 1 chopped onion
- 2 thinly sliced celery sticks
- 14 fl oz vegetable stock
- 4 fl oz white wine
- 1 lb 4oz drained canned cooked cannellini beans
- 3 sprigs of fresh rosemary
- 1/4 teaspoon ground white pepper
- 4 oz grated mozzarella cheese
Cooking Instructions
- Heat the oil in a saucepan over a medium heat. Add the garlic, onion and celery.
- Sweat for 5 minutes until soft with frequent stirring.
- Add the remaining ingredients except the cheese and bring the mixture to the boil.
- Reduce the heat and cover the pan. Simmer for about 15 minutes.
- Before serving, remove and discard the rosemary sprigs.
- Top each serving with some cheese.
Servings: 4
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