Creamy Bean Soup
Course:
Dinner
Total Time:
1 hour, 15 minutes
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion (diced)
- 1 Leek (sliced)
- 4 cloves Garlic
- 1 teaspoon Italian Seasoning
- 1⁄2 teaspoons Garlic Powder
- 1⁄2 teaspoons Paprika
- Chilli Flakes
- 2 tin (400g) Cannellini Beans (two cans)
- 500 millilitres Vegetable Stock
- Parmesan Rind (optional)
Steps
- Heat oil in a saucepan over a medium-low heat.
- Add the onion and leek, and fry for 10-12 minutes, until the vegetables are soft but not browned. Halfway through, season with salt and pepper.
- Add the garlic and remaining spices/herbs and cook for 1 minute until fragrant.
- Add the stock (if in doubt, don't add it all and reserve rest for later, but I think it's fine to add it all) and beans and bring to the boil.
- Add in the parmesan rind, if using.
- Then cover with a lid, reduce the heat, and simmer for 30 minutes until the vegetables are cooked through.
- Transfer to a blender and blend until desired consistency.
- Season with salt and pepper to taste.
Source: https://asimplepalate.com/blog/cannellini-bean-soup/#recipe