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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
of the reference intake Carbohydrate 6.2g Protein 16g Fibre 12.8g
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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