White bean soup with vegetable croutons

Name: White bean soup with vegetable croutons
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 can(s) (à 850 ml) white beans; 2 Onions; 3 Garlic cloves; 3-4 Stem(s) Thyme; 2-3 TABLESPOONS Olive oil; 1 TABLESPOON Vegetable broth (instant); 300 g Potatoes; 1 small stick of leek (leek); 1 red pepper; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

Instead of bread, these roasted croutons are made from vegetables, refining the quick soup and adding that extra touch of flavour. Wonderfully satisfying!

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 can(s) (à 850 ml) white beans
2 Onions
3 Garlic cloves
3-4 Stem(s) Thyme
2-3 TABLESPOONS Olive oil
1 TABLESPOON Vegetable broth (instant)
300 g Potatoes
1 small stick of leek (leek)
1 red pepper
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice

Directions

1
Put the beans in a sieve, rinse with cold water and drain. Peel onions and garlic and dice finely. Wash the thyme and dab dry.
2
Heat 1 tablespoon of oil in a large pot. Brown the onions and garlic in it. Pour in just under 1 l water. Add beans, stock and thyme stalks, bring to the boil. Cover and simmer for about 25 minutes until the beans are slightly overcooked.
3
For the vegetable croutons peel, wash and chop the potatoes. Heat 1-2 tablespoons of oil in a large frying pan. Fry the potatoes for about 10 minutes, turning them over, until golden brown.
4
Clean and wash the vegetables. Cut leek into fine rings and paprika into small pieces. Add to the potatoes and fry for about 5 minutes. Season with salt and pepper.
5
Remove the thyme from the soup. Use a hand blender to briefly blend the soup coarsely so that not all the beans are crushed. Season to taste with salt, pepper and lemon juice. Serve the soup and sprinkle with the croutons.
6
Possibly garnish with thyme.