Servings: 2 to 4
Cannellini soup
1 tablespoon extra virgin olive oil
4 cloves garlic, crushed or sliced
2 tablespoons red wine vinegar
2 398-ml cans cannellini beans, drained and rinsed
1-inch Parmesan cheese cube (leave whole)
2 cups water
2 tablespoons chopped parsley
Sea salt to taste (approximately 1 teaspoon)
Parsley-bread-crumb garnish
1/3 cup baguette crisps or good-quality croutons
2 tablespoons chopped parsley
Pinch red chili flakes
1 tablespoon extra virgin olive oil
Cracked black pepper to taste
Method
For the soup
In a medium saucepan, sauté garlic in olive oil over medium heat. When garlic is soft, add red wine vinegar, beans and salt. Add water and Parmesan cube and boil gently for 10 minutes on medium. Take pot off heat and add parsley. Purée soup to desired consistency with immersion blender. When serving, finish with parsley-bread-crumb garnish.
For the garnish
Place croutons in a small Ziploc bag and crush to rough crumbs with a rolling pin, tin can etc. Add parsley, chili flakes and olive oil and shake bag to combine. Serve on top of each serving of soup. Season with lots of fresh cracked black pepper.