French bean soup

serves 4
ingredients
1 tablespoon olive oil
1 onion, chopped
2 celery sticks, thinly sliced
3 garlic cloves, minced
550g/1lb 4oz canned cooked
cannellini beans, drained
400ml/14fl oz vegetable stock
125ml/4fl oz white wine
3 sprigs of fresh rosemary
1⁄4 teaspoon ground white pepper
100g/4oz mozzarella cheese,
grated
• Heat the oil in a large saucepan
over a medium-high heat. Add the
onion, celery and garlic, and
sweat for 5 minutes until soft,
stirring frequently.
• Add the remaining ingredients
except the cheese, and bring the
mixture to the boil. Reduce the heat
and cover the pan, then simmer for
10–15 minutes.
• To serve, remove and discard the
rosemary sprigs. Ladle the soup
into warm bowls, and top each
serving with a little of the cheese.