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White bean soup with garlic crostini

If you have time, you could make this soup with dried white beans instead of the canned ones; they'll need to be soaked overnight and cooked for longer.

You'll need

2 tbsp extra-virgin olive oil, plus extra for drizzling 1 Spanish onion, thinly sliced 2 garlic cloves, finely chopped, plus 1 extra clove, halved, for rubbing 1 tsp dried chilli flakes, or to taste 1.2 kg canned white beans, drained, rinsed 1 litre (4 cups) vegetable or chicken stock 2 fresh bay leaves 1½ tbsp red wine vinegar, or to taste 8 thick slices sourdough bread To serve: coarsely chopped flat-leaf parsley and oregano


  • 01
  • Heat olive oil in a large saucepan over medium-high heat, add onion and garlic, stir occasionally until tender (4-5 minutes), add chilli, stir to combine. Add beans, stock and bay leaves, simmer for 15 minutes, then pulse with a hand-held blender until partially puréed. Add vinegar, season to taste and keep warm.
  • 02
  • Meanwhile, preheat a char-grill pan over high heat. Drizzle both sides of bread slices with a little olive oil, season to taste and char-grill, turning once, until toasted (1-2 minutes each side). Rub crostini with remaining garlic and place one slice in each serving bowl. Ladle over hot soup, scatter with herbs and serve with remaining crostini.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2011

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