refreshing and easy to make
- 750g peas
- 400g (1 tin) cannellini beans
- 1 L vegetable stock
- 12 mint leaves
- Heat the peas and stock in a saucepan, this will take around 10 minutes for the peas to boil and cook
- Take off the heat and add the cannellini beans (minus a few to top with) and mint leaves
- Blend until smooth and creamy
- To finish, lightly fry the left over cannellini beans till crisp and top the soup with them!
A Deliciously Ella recipe!