White Bean Soup With Garlic Bread Croutons
White Bean Soup With Garlic Bread Croutons
A practical White Bean Soup With Garlic Bread Croutons recipe with measured ingredients and a step-by-step method. Ready in about 20 minutes.
Total time: 20 minutes
Ingredients
- 1 Tbsp Olive Oil
- 500G/1Lb 2Oz Leeks, Trimmed, Washed And Sliced
- Salt And Freshly Ground Black Pepper
- 2 X 400G/14Oz Tins Borlotti Beans, Drained And Rinsed
- 2 Sprigs Rosemary
- 500Ml/18Fl Oz Vegetable Or Chicken Stock (Made From A Cube)
- 200G/7Oz Sliced Bread (Stale Bread Is Fine), Crust Removed
- 40G/1 1/2Oz Butter
- 2 Garlic Cloves, Finely Chopped
Method
- In a large saucepan, heat oil, and saute leeks until transparent. Add all beans, rosemary, and stock cube, and season to taste. Bring to a boil, then simmer for 15 minutes. Remove from heat, and put in batches in an immersion blender. Process until smooth.
- In a small saucepan, melt the butter, add the cloves, and cook, stirring, until they start to sizzle.
- Pour the soup into serving bowls, and cover with the garlic bread croutons. Serve immediately.