Blanched whole almonds add nutty aroma to pan-softened garlic cloves and shallots. Simply blitz with a stick blender or a food processor.
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Heat the oil in a saucepan over a medium heat and add the shallots. Cook for 4 minutes until they start to soften, then add the garlic. Turn the heat down to low and cook, covered, for 10-12 minutes. Add the almonds and turn the heat up to medium. Stir regularly and cook until some of the almonds start to colour and you can smell them – about 5-8 minutes. Drain and rinse the cannellini beans.
Season and stir, then add the stock and 500ml water. Cook for 10 minutes, then use a stick blender (or transfer to a food processor) to whizz until smooth and creamy. Season, divide between bowls and sprinkle with the toasted flaked almonds. Drizzle over a little olive oil and serve with a slice of warm, buttered ciabatta, if liked.
No cannellini beans in the cupboard? If you've got a tin of chickpeas or butter beans, use them instead.
Typical values per serving when made using specific products in recipe
Energy | 1,465kJ/ 354kcals |
|---|---|
Fat | 27g |
Saturated Fat | 2.8g |
Carbohydrates | 12g |
Sugars | 4g |
Fibre | 7.7g |
Protein | 12g |
Salt | 0.5g |
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