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Packed with fresh rosemary, cannellini beans and polenta, this wonderfully warming soup is crammed with flavour and takes just 25 minutes to make. With a splash of lemon and shavings of vegetarian hard cheese (or Parmesan), it's the perfect dish for refuelling the family on cold winter nights. See method
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Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
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