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.
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Serves
4
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2 tbsp
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extra-virgin olive oil, plus extra for drizzling
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1
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Spanish onion, thinly sliced
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2
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garlic cloves, finely chopped, plus 1 extra clove, halved, for rubbing
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1 tsp
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dried chilli flakes, or to taste
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1.2 kg
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canned white beans, drained, rinsed
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1 litre (4 cups)
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vegetable or chicken stock
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2
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fresh bay leaves
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1½ tbsp
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red wine vinegar, or to taste
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8 thick slices
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sourdough bread
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To serve:
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coarsely chopped flat-leaf parsley and oregano
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1
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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.
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2
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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.
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This recipe is from the May 2011 issue of Australian Gourmet Traveller.
RECIPE emma knowles
PHOTOGRAPHY william meppem
STYLING emma knowles & jason grant