Cannellini and rosemary purée with prawns

Ingredients

For 1 serving

• Cooked cannellini beans200 g
• Shrimp120 g
• Garlic1 clove
• Vegetable broth300 ml
• Extra virgin olive oil10 g
• Rosemary2 g
• Whole wheat bread1 slice
• Chili pepperto taste
• Saltto taste

Contains: gluten, shellfish, celery,

Method

1. Warm the vegetable stock. Rinse and drain the cannellini beans; crush the garlic clove; peel the prawns and remove the dark vein along the back.
2. Heat half the olive oil in a pan over medium heat with the garlic and rosemary sprig for a minute, until fragrant. Add the beans, hot stock and a pinch of salt and cook for 10 minutes over medium-low heat.
3. Remove the rosemary and blend with a stick blender until smooth; if too thick, loosen with a splash of hot water. Adjust the salt.
4. Heat the remaining oil in a frying pan over high heat with a pinch of chilli and toss the prawns for 2 minutes, until pink; salt them.
5. Toast the wholemeal bread and serve the soup topped with the prawns and their oil, with the bread alongside.