White Bean, Thyme and Lemon Soup
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For the soup
- 400 g white beans cooked and drained (2 cans)
- 5 stalks of celery
- 1 handful of spinach
- 3 cloves of garlic
- 2 onions
- 1 L vegetable broth
- 100 g of bread stale bread if possible
- 6 sprigs of thyme
- 1 lemon
- Olive oil
- Salt and pepper
Step 1: The garnish
Preheat the oven to 175 ° C. Drain the chickpeas and place them on a baking sheet lined with parchment paper. Wash the Brussels sprouts, cut them in half and place them on the baking sheet as well.
Add a drizzle of olive oil. Add salt and pepper. Then, bake for 20 minutes.
Step 2: The soup
Peel the onion and cut it into thin strips. Cut the celery stalks into small 2 cm cubes.
In a large saucepan, brown the onions and celery. Then press the garlic over the pan. Once the onions are slightly translucent, add the drained white beans.
Sauté for 1 minute, then pour in the vegetable broth. Add the sprigs of thyme. Add salt and pepper. Cook for 10 minutes over medium heat.
Step 3: To finish …
Finally, remove half of the soup, avoiding the sprigs of thyme but making sure that about half of the beans are present. Pour everything into a salad bowl and add the bread. Leave to infuse for a few minutes then mix everything using a blender.
Add a squeeze of lemon juice and pour the mixed soup into the main soup. Add the spinach leaves and cook for 2 minutes.
Serve the soup in a bowl, add the chickpeas and Brussels sprouts as well as a teaspoon of tapenade.
You can add a little more lemon zest and a drizzle of extra virgin olive oil for taste!