White Bean Soup with Goat Cheese Crostini
Prep: 15min
|
Servings: 4
|
Cook: 20min
A fresh white bean soup served with goat cheese crostini, a starter recipe from the Spoonsparrow collection.
Ingredients
- 1 onion
- 1 Garlic clove
- 1 tbsp Olive Oil
- 1 tsp finely chopped thyme
- 425 ml white beans (1 can)
- a splash of white wine
- 750 ml instant vegetable broth
- Salt
- Pepper
- 8 slices baguette
- 8 small slices aged goat cheese
- several thyme leaves
Instructions
-
1.
Peel and dice the onion and garlic. Heat olive oil in a pot, then sauté onion, garlic, and thyme. Reserve 4 tbsp of white beans for later. Add the remaining beans to the pot and deglaze with white wine. Pour in vegetable broth, cover, and simmer for about 15 minutes.
-
2.
Puree everything and strain through a sieve into a pot. Season with salt and pepper, then reheat the reserved beans in the soup.
-
3.
Top baguette slices with goat cheese slices, sprinkle thyme leaves on top, and broil under a preheated grill until golden brown. Serve crostini alongside the soup.
