Tuscan cannellini bean soup with basil oil, toasted pine nuts and rosemary croutons

For the basil oil, first blend the olive oil with the basil until smooth

Transfer to a small pot and bring to a simmer. Once the herb solids and infused oil separates, strain the mix through a fine sieve and cheesecloth into a jar. Chill in the fridge until needed

To toast the pine nuts, add to a dry pan over medium heat and cook until golden

To make the croutons, fry the sourdough in the olive oil over a medium heat

Add in the whole rosemary sprigs, and season with salt as needed. Cook until golden then remove from the pan and set aside until needed

For the cannellini bean soup, sauté the shallots, carrots and celery in olive oil over medium/low heat until soft. Add in the garlic and cook for another couple of minutes until fragrant. Add in the tomato paste then stir in the rinsed cannellini beans and oregano. Add the chicken stock then bring to a boil and reduce the heat to low. Cover with a lid and simmer for another 15-20 minutes

Using a hand blender, blitz half of the soup in the pot so that the soup becomes thicker. Make sure to avoid blending all of the soup. Alternatively, transfer half of the soup to another container and blitz, then add this back to the pot itself. Season with salt and pepper to taste, then add in the spinach and cook until wilted

To serve, ladle a generous portion of the soup into bowls, then top with a drizzle of double cream, basil oil, chilli flakes, rosemary croutons and a scrunch of black pepper