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Winter Bean Soup with Leftover Roast Vegetables and Parmesan Croutons

Mon, 6 January 2025

Winter Bean Soup with Leftover Roast Vegetables and Parmesan Croutons

This simple and warming soup is great for the cold weather and using up leftovers from the weekend.

Servings: 6

Cooking Time: 40 minutes

 

Ingredients:

2 tablespoons rapeseed oil

1 large onion, diced

3 garlic cloves, chopped

2 carrots, diced

2 celery stalks, diced

500g leftover roasted vegetables.

1 tin (400g) butter beans, drained and rinsed

1 tin (400g) cannellini beans, drained and rinsed • •

1.5 litres vegetable stock

1 bay leaf Salt and freshly ground black pepper to taste

For the Croutons:

150g stale bread, cut into cubes 2 tablespoons

rapeseed oil

Pinch of salt To Finish:

Grated Parmesan (or crumbled cooked Parmesan rind)

 

Instructions:

  • Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for about 8-10 minutes, stirring occasionally, until softened.
  • Stir in the garlic and cook for another 1-2 minutes until fragrant. Add the leftover roasted vegetables, butter beans, cannellini beans, stock, bay leaf, and Parmesan rind (if using). Stir to combine.
  • Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes.
  • While the soup simmers, preheat your oven to 200°C (400°F). Toss the stale bread cubes with rapeseed oil, minced garlic (if using), and a pinch of salt. Spread evenly on a baking tray. Bake for 8-10 minutes, turning once, until golden and crisp.
  • Remove bay leaf from the soup. Use a potato masher or the back of a spoon to mash some of the beans and vegetables in the pot, creating a slightly thickened texture.
  • Season with salt and pepper to taste. Ladle the soup into bowls. Top with the crispy croutons, a sprinkle of grated Parmesan (or crumbled cooked Parmesan rind).

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