CANNELLINI BEAN SOUP

Yield: 4 servings

2 tbsp Olive oil
1 ea Onion, roughly sliced
3 ea Celery sticks, sliced
3 ea Garlic cloves, crushed
28 oz Cannellini beans, cooked
1 1/2 pt Stock
1 ea Thyme sprig
Savoury
Parsley, to garnish

Croutons
2 slice White bread, crusts removed
2 tbsp Olive oil
2 ea Garlic cloves, left whole

Heat oil in a soup pot & cook the onion, celery & garlic until soft. Stir in the beans, stock & thyme. Simmer gently for 20 minutes.

Remove thyme & process the cooked ingredients until smooth. Adjust seasonings. The souip can be chilled at this stage until needed.

To make the croutons, cut bread into small, bite-sized pieces. Heat oil in a skillet with the garlic cloves. Sizzle the garlic & then add the bread cubes. Cook, stirring constantly, until the cubes are uniformly golden brown. Drain.

When ready to serve, reheat the soup. Stir in the parsley & sprinkle with croutons.