Bean and pasta soup

• Use the stock cube to make 700 ml of broth in the 1 litre hand blender jug.
• Rinse the cannelloni beans and set aside half of them.
• Put the other half in a bowl and blend with the hand blender until pureed - adding a little water if necessary.
• Chop the garlic by dropping it through the feed tube into the moving blades of the chopping bowl of the hand blender.
• Rinse and dry the rosemary sprig.
• Heat the olive oil and gently cook the garlic until it is slightly golden. Add the rosemary sprig for flavour.
• Remove the rosemary and set aside.
• Pour the stock into a saucepan and bring to the boil. Add the soup pasta and cook according to the instructions on the packet.
• When the pasta is cooked, add the garlic oil, mashed beans and whole beans to the pan (do not drain the stock).
• Keep the soup on a low heat and stir until blended and hot.
• Add a little more water if a thinner consistency is preferred.
• Season to taste.
• Serve the soup in bowls and add a drizzle of extra virgin olive oil and Parmesan cheese to finish

Tips:

• Make this recipe vegan by using a vegan alternative cheese.
• For a gluten-free option, use gluten-free pasta or omit it altogether for delicious bean soup.
• Try adding croutons for a crunchy topping to the soup