Experience the magic of golden-brown onions, blended with cannellini beans, aromatic rosemary, and a touch of Worcestershire sauce. This velvety soup, serving 3-4, is a perfect companion to a parmesan crusted tuna sourdough or your favourite sandwiches. A fantastic soup, ready in just 25 minutes!

Ingredients-

• 1 tbsp olive oil

• 1 onion, finely diced

• 2 cans cannellini beans, drained

• 1 chicken stock cube

• 500ml water

• 1 tsp Worcestershire sauce

• 2 sprigs rosemary

• 1 tsp brown sugar

• 1 tsp fresh ground black pepper

• 1/2 tsp salt (add only if needed after tasting)

Instructions-

• Cook down finely diced onions with olive oil until golden brown for enhanced flavor. Add garlic once onions are golden and fry for a couple of minutes.

• Add drained Cannellini beans, chicken stock cube, water, Worcestershire sauce, rosemary, brown sugar, black pepper to the caramelized onions and garlic. Cook for 5 minutes.

• Blend the mixture until smooth. Adjust thickness by adding a splash of extra water if needed.

• Parmesan Crusted Tuna Sourdough:

  • Grate cheddar/parmesan directly onto a medium-heated, non-stick pan. Place the bread on top of the cheese, allowing it to caramelize and stick to the bread. The result: beautifully toasted and cheesy sourdough.

• Serve and Enjoy:

  • This soup serves 3 generously, or 4 with a bit more water added.