Nothing warms your soul like a good soup. This vegan-friendly bean soup is packed full of protein and comes topped with the crispiest, crunchiest croutons.
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Serves
4
Drained Cannellini Beans
Onion
Garlic Clove
Chilli Flakes
White Wine
Vegetable Stock
Rosemary
Ciabatta
Parsley
Lemon
Garlic Clove
Serves
4
Drained Cannellini Beans
Onion
Garlic Clove
Chilli Flakes
White Wine
Vegetable Stock
Rosemary
Ciabatta
Parsley
Lemon
Garlic Clove
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Step 1.
Begin by finely chopping the onions and mincing the garlic.
Step 2.
Set a large pan over a medium heat with a big splash of olive oil. Sweat down the onions with no colour for 10 mins before adding the garlic and a pinch of chilli flakes and cooking for a further 5 mins. Season with salt and pepper.
Step 3.
Add a splash of white wine and let bubble away before draining the beans and adding them to the pan. Pour over the stock, bring to the boil, add a sprig of rosemary then reduce to a simmer and cook for about 20 mins.
Step 4.
Preheat the oven to 200°C.
Step 5.
Meanwhile, make the gremolata. Finely chop the parsley, discard any thick stalks, and add to a bowl.
Step 6.
Zest the lemon and mince the additional clove of garlic before adding to the bowl and mixing well. Season with salt and pepper. When the soup has cooked for 20 mins, blend with a stick blender until smooth then season with salt and pepper. Set to a low heat to keep warm.
Step 7.
Cut the bread into big croutons and add to a baking tray with a good splash of olive oil and a pinch of salt and pepper.
Step 8.
Toss in the oven for 10 mins to crisp up. Serve the soup in deep bowls with the croutons and gremolata on top.
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