White bean and rosemary soup By SORTEDfood This hearty soup really delivers, it packs a punch of flavour with a little hit of spice and it's silky smooth. All the good stuff. Ingredients (Serves 6-8 as a starter) Soup 500 g white beans 2 shallots 2 cloves garlic 1 carrot 1 stick celery 2 tbsp olive oil 2 sprigs rosemary 1/2 tsp chilli flakes 250 ml white wine 2 l vegetable stock Pistou 1 big bunch basil 10 g parmesan 1 clove garlic 50 ml olive oil the serve To serve 1 handful bread croutons Method Tip the beans into a bowl, cover with water (enough to cover the beans by at least 5cm). Clingfilm the bowl and soak overnight. Peel and dice the shallots, garlic, carrot and celery. Heat the olive oil in a large saucepan and add the veg. Saute for 5 minutes, until softened. Add the drained, soaked beans, the rosemary and the chilli flakes. Continue to saute for a few minutes, getting the pan nice and hot. Pour in the white wine and let it bubble away until it’s reduced by half. Add the vegetable stock and bring everything to a simmer. Cook for 4 hours (until the beans are soft), topping up the water to keep it a few cm above the beans if necessary. Transfer the soup to a heatproof blender (make sure it’s heatproof!) In batches, blitz up the soup, pour in the double cream and adding the cold butter as it blends (this makes it go super silky). Keep the soup warm and make the pistou. Place the basil, parmesan, garlic and olive oil in a mini blender or mortar and pestle. Blitz or bash up the mixture to a rough but pourable paste. Pour the soup into bowls and pour the pistou in swirls. Finish with a few croutons and serve while it’s hot!