As featured on Everyday Gourmet
Cook Time 1 hour 30 minutes
Servings 6
Ingredients
- 500g dried cannellini beans, soaked overnight
- 100ml extra virgin olive oil, plus extra for serving
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 sticks of celery, finely chopped
- 2 tbsp tomato paste
- ½ tsp dried oregano
- 1 bay leaf
- Juice of ½ lemon
- 3 sprigs parsley, chopped
- Salt & pepper
Fetta Crostini
- 6 slices of baguette toasted
- 100g fetta, crumbled
- Chilli flakes, optional
Method
Heat half the oil in a pot and add the onion, carrot, celery and sauté for 5 minutes until it starts to colour.
Drain and rinse the beans under cold water, then drain again. Add to the pot and coat in the vegetables. Add the tomato paste, oregano and bay leaf and cook for a further minute. Add water so it covers the beans by 4 centimetres, about 2 litres. Bring to the boil then cover with a lid and turn down to a low heat. Cook for 1-2 hours or until the beans are soft and creamy.
Once cooked, season generously with salt and a pinch of pepper.
For a creamy soup, add two ladles to a blender and blend until smooth. Return to the beans and stir through.
Add remaining oil and lemon juice.
For the crostini, crumble the fetta over the toasted bread and sprinkle over lemon zest, parsley and chilli.
Serve the soup in shallow bowls and top with the crostini and little extra drizzle of olive oil.
