Ingredients

The following ingredients have 8 Servings
  • 3 cups white beans
  • 1 leek or yellow onion (diced)
  • 1 carrot (chopped)
  • 1 celery stalk (chopped)
  • 7 cloves garlic (chopped)
  • 1 sprig rosemary
  • 1 sprig sage
  • 1 bay leaves
  • 8 cups water or vegetable stock
  • 1.5 tsp smoked applewood sea salt ((or liquid smoke))
  • 1 -2 Tbsp Nutritional yeast (optional)
  • bread + garlic for bruschetta ((1 slice/ person))

Instruction

  • Rinse and pick the beans then cover them with water and soak for 6 hours or overnight. Drain.
  • In a large heavy bottom pot heat up a good lug of olive oil and saute the leek (or onion) with the carrot and celery until they begin to soften.
  • Quickly stir in the chopped garlic and cook for a few seconds just until fragrant then add the soaked beans.
  • Pour in the water and bring to a constant simmer. Add the bay, sage and rosemary, cover with a lid and cook for 45 minutes or until the beans are soft and tender to your liking.
  • Check the beans half way through cooking and see if you might need to add extra water if they are absorbing lots of liquid.
  • Once your beans are perfectly cooked remove from heat, stir in the nutritional yeast and season to taste with the smoked sea salt.
  • Meanwhile grill the bread on both sides until nice dark char marks form. Rub each slice on both sides with a garlic clove, lightly brush with some olive oil and finish with sea salt.
  • Ladle the soup into bowls and tear chunks of the garlic bruschetta over the top. Finish with a light drizzle of olive oil on top and enjoy.