Tuscan bean soup
- Heat oil in a large saucepan, add onion and cook for 10 minutes until softened but not coloured. Add garlic and cook for 1 minute more.
- Add beans and stock, then bring mixture to the boil. Turn down the heat and simmer for 5 minutes. Add sage or rosemary.
- Purée half the mixture in a blender and return to the pan. Simmer for 5 minutes more, then season with salt and pepper.
- Laddle into bowls, drizzle with olive oil and scatter with parsley and a little chilli powder to taste. Serve with wholegrain bread.