White Bean Soup with Chive Oil

Ingredients for White Bean Soup with Chive Oil

• 475ml dried Great Northern or other small white beans, rinsed and picked over

• 3 tablespoons olive oil

• 1 large onion, chopped

• 160g chopped leeks (white and pale green parts only)

• 1 large tomato, halved, seeded, and chopped

• 70g chopped carrots

• 70g chopped celery

• 8 garlic cloves, chopped

• 2650ml homemade chicken stock or canned low-salt chicken broth, or more as needed

• 1 tablespoon chopped fresh thyme

• 1 tablespoon chopped fresh rosemary

• 80g half-and-half

• Salt and freshly ground black pepper

• Chive Oil for drizzling

Put the beans in a large pot, add enough water to cover the beans by 2 inches, and let soak overnight. Drain.

Heat the olive oil in the same pot over medium-high heat. Add the onion, leeks, tomato, carrots, celery, and garlic and sauté until tender, about 6 minutes. Add the beans, chicken stock, thyme, and rosemary and bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the beans are very tender, about 1 hour.

Working in batches, puree the soup in a blender until smooth. Return the soup to the pot and add the half-and-half, then add more chicken stock to thin the soup if needed, and reheat the soup if necessary. Season to taste with salt and pepper.

Ladle into espresso cups and top each with a few squirts or a drizzle of chive oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.