Cannellini Bean Soup
Ingredients
2 Tbsp. olive oil
1 each onion, roughly sliced
3 each celery sticks, sliced
3 each garlic cloves, crushed
28 ounce cannellini beans, cooked
1 1/2 pint stock
1 each thyme sprig savory parsley, to garnish
Croutons
2 slice white bread, crusts removed
2 Tbsp. olive oil
2 each garlic cloves, left whole
Cooking Instructions
Heat oil in a soup pot and cook the onion, celery and garlic until soft. Stir in the beans, stock and thyme. Simmer gently for 20 minutes. Remove thyme and process the cooked ingredients until smooth. Adjust seasonings. The soup 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 and 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 and sprinkle with croutons.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)