Giant Bean (Butter Bean) Soup
Materials
- 3 tbsp olive oil
- 1 medium onion finely diced
- 2 medium carrots scrubbed, cut in half lengthwise and thinly sliced
- 2 large celery stalks cut in half lengthwise and thinly sliced
- celery leaves roughly chopped
- 2 tbsp tomato paste
- 1 litre low sodium vegetable stock
- 3 - 14 oz (400 g) cans butter beans, white beans or cannellini beans rinsed
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 1/3 cup fresh flat leaf Italian parsley thinly chopped
- dried chilies optional
Crostini
- leftover day old bread cut into 1/4 inch thick strips
- olive oil for drizzling
- garlic powder
Instructions
- To make crostini, preheat oven to 400F and place your oven rack in the centre. Place bread in a large bowl, drizzle with olive oil and sprinkle with garlic powder. Toss to mix. Place on large baking sheet ensuring bread does not overlap. Bake until bread is golden and crispy. Turn bread over for even cooking.
- In a large soup pot, heat oil over medium heat. Add onions, carrots, celery and celery leaves. Sauté for 5-6 minutes, stirring occasionally until slightly soft and onions translucent. Mix in tomato paste and cook for 1-2 minutes until aromatic. Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 5-6 minutes to allow the vegetables to further soften. Add in beans and season with salt and pepper. Simmer for an additional 10 mins.
- Serve topped with fresh parsley, chilies (optional) and crostini or crust bread.