Add the peas and vegetable stock to a large pot and bring to the boil. Once boiling, remove from the heat.
Add the rinsed cannellini beans and mint leaves.
Blend until smooth and creamy.
Season with salt and pepper to taste.
Serve hot or cold, finished with a drizzle of olive oil and a scattering of mustard and sunflower seeds.
Enjoy with a slice (or two!) of warm sourdough bread.
0 servings
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