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4
Medium
By Paul Gayler
Published 1997
A heartwarming, lightly spiced soup topped with stringy fontina cheese and spiked with lemon. Serve with chunks of fresh bread.
Melt the butter in a pan over a medium heat, add the onions and garlic and sauté for 4-5 minutes, until softened. Add the cannellini beans, carrot, chilli and tomatoes, then cover and cook gently for 5 minutes. Next, stir in the cardamom, cumin seeds and stock and bring to the boil. Reduce the heat and simmer for 1-½ hours, or until the beans are tender. Pour the soup into a blender and blitz t