Need to make dinner in a dash? This quick and easy cannellini bean soup is the perfect fast winter warmer for those busy week nights!

SERVES 2 // COOKING TIME 15 min

INGREDIENTS
2 tins cannellini beans
Handful micro-basil
1 cup vegetable stock
½ cup cream
¼ cup sunflower seeds, toasted

METHOD
1. Fry beans and most of the basil in olive oil for 5 minutes. Add stock and cream, bring to the boil and cook for 10 minutes.
2. Purée the soup. Serve with remaining basil and toasted sunflower seeds.

Recipe & styling: Chiara Turilli
Photography: Kendall-Leigh Nash // HMimages.co.za