Rosemary and Bean Soup with Vasterbottensost Toasts Serves: 4 Ingredients For the soup: 1 tbsp olive oil 1 onion, roughly chopped 2 garlic cloves, crushed 400g can cannellini beans, drained 1 rosemary sprig 500ml vegetable stock 100ml white wine salt and ground black pepper ½ lemon 30g Västerbottensost, grated For the cheese toasts: 8 thin