Packed with fresh rosemary, cannellini beans and polenta, this wonderfully warming soup is crammed with flavour and takes just 25 minutes to make. With a splash of lemon and shavings of vegetarian hard cheese (or Parmesan), it's the perfect dish for refuelling the family on a cold night.
2 tbsp olive oil
1 onion, sliced
2 garlic cloves, crushed
3 x 400g tins cannellini beans, drained and rinsed
600ml (1pt) vegetable stock
Handful rosemary, chopped, plus extra to garnish
1/2 lemon, zested and juiced
1/2 x 500g pack polenta, cubed
Vegetarian hard cheese or Parmesan shavings, to serve
Heat 1 tbsp oil in a pan. Add the onion and cook for 3-4 minutes, until softened. Add the garlic, cook for 1 minute, then stir through the beans, stock and rosemary.
Bring to the boil, then reduce the heat and simmer for 10 minutes. Remove half the mixture and whizz with a stick blender to a purée. Stir it back into the soup. Add the lemon zest and juice, then season to taste.
Meanwhile, heat the remaining oil in a frying pan. Add the polenta cubes and fry for 2-3 minutes, turning until golden and crisp on all sides. To serve, ladle the soup into bowls and top with the polenta croutons, extra rosemary and cheese shavings.
Freezing and defrosting guidelines-Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
Recipe Courtesy of Tesco