INGREDIENTS :

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 celery sticks, thinly sliced
• 500g/1lb 4oz canned cooked cannellini beans, drained
• 125ml/4fl oz white wine
• 3 sprigs of fresh rosemary
• 400ml/14fl oz vegetable stock
• 1/4 teaspoon ground white pepper
• 100g/4oz mozzarella cheese, grated

HOW TO MAKE :

• Heat the oil in a large saucepan over a medium-high heat. Add the onion, celery and garlic, and sweat for 5 minutes until soft, stirring frequently.
• Add the remaining ingredients except the cheese, and bring the mixture to the boil. Reduce the heat and cover the pan, then simmer for 15 minutes.
• To serve, remove and discard the rosemary sprigs. Ladle the soup into warm bowls, and top each serving with a little of the cheese.