Categories: May, soup

Ingredients

• 2 tbsp olive oil
• 1 celery stalk, finely chopped
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 2 garlic cloves, crushed
• 1 sprig fresh rosemary
• 2 x 410g cans cannellini beans, drained and rinsed
• 410g can borlotti beans, drained and rinsed
• 400g can Italian plum tomatoes, drained and roughly chopped
• 1 litre vegetable stock, hot
• 150g small soup pasta
• 2 handfuls baby leaf spinach
• lemon wedges, to serve (optional)

Directions

1. Heat the oil in a large, deep saucepan over a medium-low heat. Add the celery, onion and carrot and cook for 10 minutes, stirring occasionally, until softened but not browned. Stir in the garlic and rosemary and cook for 1 minute.

2. In a food processor, roughly whizz up 1 can of cannellini beans to a chunky purée. Add to the saucepan along with the remaining cans of beans, tomatoes, stock and pasta and 250ml water. Bring to a simmer, cover and cook for 10 minutes, or until the pasta is just tender and the soup has thickened slightly. Discard the rosemary sprig.

3. Remove the soup from the heat and season to taste with salt and freshly ground black pepper. Stir in the spinach until just wilted, then divide between bowls. Serve immediately with lemon wedges, if you like, and lots of crusty bread.

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