|
| Home
-> [Soups & Stews, Vegetables] -> [Cannellini bean soup Recipe] |
| |
| |
Cannellini bean soup
|
| Artist: |
_ |
| Categories: |
Soups & Stews, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 2
| tbsp | Olive oil | | 1
| each | Onion, roughly sliced | | 3
| each | Celery sticks, sliced | | 3
| each | Garlic cloves, crushed | | 28
| oz | 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 |
|
Procedures:
| 1 | Heat oil in a soup pot & cook the onion, celery & garlic until soft. | | 2 | Stir in the beans, stock & thyme. | | 3 | Simmer gently for 20 minutes. | | 4 | Remove thyme & process the cooked ingredients until smooth. | | 5 | Adjust seasonings. | | 6 | The souip can be chilled at this stage until needed. | | 7 | To make the croutons, cut bread into small, bite-sized pieces. | | 8 | Heat oil in a skillet with the garlic cloves. | | 9 | Sizzle the garlic & then add the bread cubes. | | 10 | Cook, stirring constantly, until the cubes are uniformly golden brown. | | 11 | Drain. | | 12 | When ready to serve, reheat the soup. | | 13 | Stir in the parsley & sprinkle with croutons. | | 14 | "bbc vegetarian" january, 1996 |
|
|
|
| |
| |
| |
|
|
|
|
|
|