JUDY'S WHITE BEAN SOUP WITH CHILLI OIL

Judy's white bean soup with chilli oil image

Spicy chilli oil provides a perfect foil to the mealiness of the beans in this funky vegetarian soup

Provided by Good Food team

Categories Soup

Time 1h45m

Number Of Ingredients 10

Ingredients

500g dried butter bean
2 tbsp vegetable oil
1medium onion , chopped
1 garlic clove , chopped
2 carrots , chopped
2 celery sticks, chopped
1.4l hot vegetable stock
2 bay leaves
2-3 sprigs fresh thyme , plus extra
chilli oil, for drizzling

Steps:

Put all the butter beans in a large bowl and cover with plenty of cold water so they have room to swell up. Leave to soak overnight.
Drain the beans. Shuck off and discard the skins by pinching the beans between finger and thumb - it's a laborious job, but worth it. Put the beans in a colander, rinse and shake off the excess water.
Heat the oil in a pan and fry the onion and garlic for 1-2 minutes. Tip in the carrots and celery and fry gently for 2-3 minutes. Add the beans, stock, bay and thyme with some pepper, and bring to the boil. Reduce the heat, cover and simmer for 20-25 minutes, skimming off any scum, until the beans are soft. Cool for 10 minutes, discard the bay and thyme, then whizz the soup in a food processor until smooth. (You will probably have to do this in batches.)
Return the soup to the rinsed pan and bring to the boil. Check for seasoning, then serve with a drizzle of chilli oil and a sprinkling of thyme leaves.

Nutrition Facts : Calories 319 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Fiber 15 grams fiber, Protein 18 grams protein, Sodium 0.89 milligram of sodium