Almond, Cannellini Bean and Garlic Soup

Cook the shallots in the oil in a saucepan for 4 mins to soften, then stir in the garlic and cook on a low heat for 10 mins. Add the blanched almonds, increase the heat a little and cook for about 5 mins. Tip in the cannellini beans.
Season the mixture and stir well, then add 500ml of water and the stock. Cook for 10 mins, then blend with a stick blender until smooth and creamy. Season well, divide between bowls and scatter with flaked almonds, drizzle with olive oil and serve with warm bread. Divine!

30 mins

4 serving

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