White bean and Celery soup

Every now and then I get the urge to make some particular thing. Today it was something pure, delicate and white. A brief look in the pantry and fridge revealed a small collection of white things - a tin of cannellini beans, some ground almonds, celery, garlic and white onions. Oh, and some white bread. And the result? A white bean and celery soup. I did not use everything I had found and the soup was not even very white, but it was delicious . . . .

- In a tablespoon or two of olive oil, gently fry a peeled and chopped onion, a couple of clove of garlic, two or three sticks of celery and a sage leaf.
- Once they are soft and translucent add in a can of cannellini beans, drained and washed. Stir around and cook for a further minute or two.
- Pour in a glass of white wine, I used Sauvignon Blanc. Bring the heat up and boil until the liquid has nearly all evaporated.
- Add in a pint and a quarter of vegetable stock, reduce the heat and simmer until the celery is soft, say fifteen or twenty minutes.
- Take out the sage leaf and blend the soup smooth.
- Reheat, adding more stock if it is too thick and some salt and a little lemon juice if you think it needs it.

I served mine just as it was, with just a sprinkling of ground black pepper. Oh and some of that white bread as well of course.