Cannellini Bean Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1 each: Onion, roughly sliced
3 each: Celery sticks, sliced
3 each: Garlic cloves, crushed
28 ounce: Cannellini beans, cooked
1 1/2 pint: Stock,
1 each: Thyme sprig,
Savoury,
Parsley, to garnish
CROUTONS
2 slice: White bread, crusts removed
2 tbsp: Olive oil,
2 each: Garlic cloves, left whole
Directions:
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
Source from luhu.jp
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
Source from luhu.jp