Healthy Garlic & White Beans Soup
Remember to season with black pepper and serve immediately. Sprinkle with parsley for an extra burst of flavor.
Ingredients
- 2 heads garlic, cloves separated and finely sliced
- 2 onions, finely chopped
- 1 teaspoon(s) thyme
- 2 tablespoon(s) unsalted butter
- 1 ounce(s) corn flour
- 5 cup(s) vegetable stock
- 1 7/8 cup(s) cannellini beans
- 1 tablespoon(s) red wine vinegar
- 1 dash(es) Ground black pepper
- 1/8 teaspoon(s) Parsley, chopped, to serve
Instructions
- In a large heavy-based saucepan, cook the garlic, onions and thyme in the butter over a medium heat until softened, adding a little stock if necessary to prevent sticking.
- This should take about 7 minutes.
- Reduce the heat, stir in the corn flour and cook until lightly brown.
- Add the stock gradually, stirring to avoid lumps.
- Increase the heat, bring to the boil and simmer for 30 minutes.
- In small batches, pour the soup into a blender and blend until smooth.
- Return to the heat.
- Drain and rinse the beans; add beans to the soup with the vinegar.
- Ready in 50 min.
Nutrition
Calories: 859.75kcalCarbohydrates: 124.97gProtein: 36.96gFat: 25.12gSaturated Fat: 14.82gCholesterol: 61.06mgSodium: 5364.29mgFiber: 20.28gSugar: 15.68g
Tried this recipe?Let us know how it was!