4 tbsp olive oil
4 garlic cloves, minced
3 cans cannellini beans, 2 drained
2 cups vegetable broth
½ tsp fresh rosemary, chopped
¼ tsp fresh thyme, chopped
Salt & pepper
Black rice toasties
Cheddar cheese slices
Blend 1 can of cannellini beans with its brine in a blender.
Sauté garlic for 1-2 minutes.
Add all the cannellini beans, broth, rosemary, thyme, chilli flakes, salt and pepper.
Bring to a boil simmer for 15-20 minutes.
Top black rice toastie with basil and cheese and grill until the cheese has melted.
Serve soup with extra herbs and black rice and cheese toastie.