1 can white beans, drained.
50g/2 oz unsalted butter
1 large onion, finely chopped
1 clove garlic, finely chopped
1 large carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 liter/2 pints vegetable stock
1 can chopped tomatoes, with juice
1 pinch dried thyme
1 tsp sugar
1 bay leaf, fresh or dried
Sea salt and pepper
2 tbsps finely chopped flat leaf parsley to serve
In a large saucepan or stock pot melt the butter, add the chopped onion and cook slowly until translucent, stirring constantly.
Add the garlic and cook for a further 2 minutes taking care not to burn the mixture. Add the carrots and celery and cook for a further five minutes.
Add the stock, beans, tomatoes, thyme, sugar, bay leaf and bring to the boil. Reduce to a simmer.
Cook gently for 30 mins, or until the carrot and celery are tender.
However, avoid over-stirring to prevent the beans from breaking up.
Remove the bay leaf.
Place half the soup into a food processor and puree.
Stir the puree back into the pan and season to taste.
To serve, ladle into warmed soup bowls and garnish with the parsley.
Courtesy: Abhay Kala, Executive Sous Chef, Courtyard by Marriott, Gurgaon
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