1 TBL olive oil
1 crushed garlic clove
1 chopped onion
2 tsp fennel seeds
1 cauliflower cut small
2 x 14oz can of cannellini beans..drain and rinse
5 cups veg stock (I use chicken stock)
6TBL chopped parsley
Salt and fresh black pepper
Toasted baguette with garlic rubbed and evoo to serve.
Heat evoo and add garlic, onion, fennel seeds and cook gently for 5 mins
Add cauliflower and half the beans and pour in the stock.
heat and simmer about 10 mins (Cauli must be tender)
Blend until smooth
Return to pan and stir in remaining beans and then season to taste.
Serve sprinkled with parsley and toasted baugette.
1 crushed garlic clove
1 chopped onion
2 tsp fennel seeds
1 cauliflower cut small
2 x 14oz can of cannellini beans..drain and rinse
5 cups veg stock (I use chicken stock)
6TBL chopped parsley
Salt and fresh black pepper
Toasted baguette with garlic rubbed and evoo to serve.
Heat evoo and add garlic, onion, fennel seeds and cook gently for 5 mins
Add cauliflower and half the beans and pour in the stock.
heat and simmer about 10 mins (Cauli must be tender)
Blend until smooth
Return to pan and stir in remaining beans and then season to taste.
Serve sprinkled with parsley and toasted baugette.