We’re managing to try quite a few new recipes recently – and I’ve been continuing to try new soup recipes for weekday lunches.
The most recent attempt was Rosemary and White Bean Soup, from my new Allegra McEvedy cookbook called ‘Big Table, Busy Kitchen‘ which I bought in the January sales. I like strong flavoured soups, so this seemed a little more delicate than I would usually choose (like sweet potato and chorizo or smoky butternut squash) but I thought I would try it. The first thing I was impressed with was the store cupboard nature of the ingredients!
Yes, you see garlic, rosemary, cannellini beans and a chicken stock cube (which you use 1.5l of chicken stock) and some parsley which can be used as a garnish. All standard store cupboard ingredients and a very cheap recipe to make.
The second thing I liked about this recipe was the smell of rosemary and garlic cooking away in the frypan. That’s a pretty hard aroma to beat!