ITALIAN WHITE BEAN SOUP WITH POLENTA CROUTONS RECIPE
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 winter nights.
Prep
Time : 10 mins
Cook
Time : 15 mins
Servings : 4
298
calories / serving
INGREDIENTS
·
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
·
½
lemon, zested and juiced
·
1/2
x 500g pack polenta, cubed
·
vegetarian
hard cheese or Parmesan shavings, to serve
INSTRUCTIONS
1. 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.
2. 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.
3.
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
from realfood.tesco.com
Delicious Food Recipes
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