Cannellini Bean Soup

[Guest guest]

Cannellini Bean Soup

 

2 tbsps. olive oil

1 onion, roughly sliced

 

3 celery sticks, sliced

3 garlic cloves, crushed

28 ozs. cannellini

beans, cooked

1 1/2 pints stock

1 thyme sprig

savoury

parsley,

to garnish

 

Croutons:

2 slices white bread, crusts removed

 

2 tbsps. olive oil

2 garlic cloves, left whole

 

Heat oil in a soup pot, cook the onion, celery and

garlic until soft. Stir in the beans, stock and 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. Croutons, cut

bread into small, bite-sized pieces. Heat oil in a skillet with the garlic

cloves. Sizzle the garlic and 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 and sprinkle with croutons. Yields 4

servings.