Cannellini bean soup
4 Servings
Ingredients
| Quantity | 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 |
| Savoury | ||
| Parsley, to garnish | ||
| 2 | slices | White bread, crusts removed |
| 2 | tablespoons | Olive oil |
| 2 | eaches | Garlic cloves, left whole |
Directions
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
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