Tuscan bean soup

AT A GLANCE

  • Serves 6 people

If you prefer a more coarsely textured soup, process only half the bean mixture. It's a good idea to stir through some chopped parsley before serving. You can also substitute the lard with a good-quality olive oil. You'll need to begin this recipe a day ahead.

  • 2 tbsp lard
  • 2 leeks, white parts only, finely chopped
  • 1 onion, finely chopped
  • 6 garlic cloves, finely chopped
  • 400 gm dried cannellini beans, soaked overnight in cold water, drained
  • 1.2 litres chicken stock
  • 300 ml pouring cream
  • For drizzling: extra-virgin olive oil
  •  
  • Croûtons
  • 80 ml (1/3 cup) olive oil
  • 150 gm day-old ciabatta loaf, cut into rough cubes
01   Heat lard in a large saucepan over medium heat, add leek, onion and garlic and sauté until tender (8-10 minutes). Add beans and stock, bring to the boil, then cook over low-medium heat until beans are very tender (45 minutes-1 hour; add more stock if beans become too dry).
02   Meanwhile, for croûtons, heat olive oil in a frying pan over medium heat, add ciabatta and stir frequently until golden and crisp (2-4 minutes), then set aside on absorbent paper to drain.
03   Transfer bean mixture to a food processor and process, in batches, with cream until smooth (alternatively, you can use a hand-held blender). Season to taste and serve hot, drizzled with extra-virgin olive oil and scattered with croûtons.

Topics:

GARLIC, SOUP, LEEKS, AUTUMN, ITALIAN, BEANS, DRINK SUGGESTION, MAIN

Recipe:

LISA FEATHERBY

Photography:

SHARYN CAIRNS

Styling:

LISA FEATHERBY

Drinking Suggestion:

STYLISH RED CHIANTI CLASSICO. , suggested by MAX ALLEN

FEATURED IN

May 2010

May 2010

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