Cannellini bean soup

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


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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