Creamy Bean Soup
Cannellini beans are the star of the show in this herby, garlicky soup. The store-cupboard staple makes the mixture delightfully smooth and silky, and we’ve ramped up the indulgence even further with a generous dollop of half-fat crème fraîche. You only need a few ingredients and a spare 10 minutes to do the easy prep work. Before you know it, you’ll be cooking up enough batches to nourish you for a few days (or longer, if you’re freezing them!).
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To keep your soup white, avoid using the darker green leaves from the leek.
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