Almond, Cannellini Bean and Garlic Soup

Charmaine Lu -

  • 2 tbsp olive oil
  • 2 thinly sliced shallots
  • 5 thinly sliced garlic cloves
  • 100g blanched almonds
  • 400g tin of cannellini beans, drained
  • 500ml veg stock
  • 30g toasted flaked almonds
  • 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