Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
1 each | Onion, roughly sliced |
3 eaches | Celery sticks, sliced |
3 eaches | Garlic cloves, crushed |
28 ounces | Cannellini beans, cooked |
1½ pint | Stock |
1 each | Thyme sprig |
\N \N | Savoury |
\N \N | Parsley, to garnish |
2 slices | White bread, crusts removed |
2 tablespoons | Olive oil |
2 eaches | Garlic cloves, left whole |
CROUTONS
Heat oil in a soup pot & cook the onion, celery & garlic until soft.
Stir in the beans, stock & thyme. Simmer gently for 20 minutes.
Remove thyme & process the cooked ingredients until smooth. Adjust seasonings. The souip can be chilled at this stage until needed.
To make the croutons, cut bread into small, bite-sized pieces. Heat oil in a skillet with the garlic cloves. Sizzle the garlic & then add the bread cubes. Cook, stirring constantly, until the cubes are uniformly golden brown. Drain. When ready to serve, reheat the soup. Stir in the parsley & sprinkle with croutons.
"BBC Vegetarian" January, 1996