Recipe: Italian Cannellini Soup with Polenta Croutons

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Italian Cannellini Soup with Polenta Croutons

Italian Cannellini Soup with Polenta Croutons

Ingredients

  • 2 Tbsp. rapeseed oil
  • 1 onion, sliced
  • 4 garlic cloves, crushed
  • 3 x 400g tins of cannellini beans, drained and rinsed
  • 600ml (1pt) vegetable bouillon
  • Few springs of fresh rosemary, leaves stripped and chopped
  • 1 unwaxed lemon, zested and juiced
  • 250g ready made polenta, diced
  • To serve:
  • Mediterranean bread, cubed and tossed with rapeseed oil and rosemary (bake at 180oC til crispy)
  • shaven parmesan cheese

Instructions

  1. Heat 1 Tbsp. of oil in a pan, add the garlic and sauté for 3-4 minutes until soft
  2. Add the garlic and sauté for one more minute
  3. Add the drained beans, stock and rosemary
  4. Bring to the boil then reduce heat and simmer for 10 minutes.
  5. Meanwhile, lightly fry the polenta cubes in the remaining oil until browned and crispy
  6. Blend the soup lightly with a stick blender but ensure it retains some texture
  7. Add the lemon juice and zest, stir through and serve topped with polenta croutons and with the shaved parmesan and bread croutons on the side
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http://www.thisisnotadiet.uk/2017/04/17/recipe-italian-cannellini-soup-with-polenta-croutons/

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