In a bowl, soak for several hours or overnight: 2 cups (400g) dry white beans, such as cannellini beans. After soaking them, drain the beans, place them in a pot, and ﬁll it with water (try adding a few bay leaves or a sprig of rosemary). Bring the water to a boil and simmer the beans for at least 15 minutes. Strain out the water and put the beans back in a pot (if using an immersion blender) or in the bowl of a food processor. Add to the pot or bowl with the beans and then purée until blended:
- 2 cups (480 mL) chicken or vegetable stock
- 1 medium (100g) yellow onion, diced and sautéed
- 3 slices (50g) French bread, coated in olive oil and toasted on both sides
- ½ head (25g) garlic, peeled, crushed, and sautéed or roasted
- Salt and pepper, to taste
• Don’t skip boiling the beans. Really. One type of protein present in beans— phytohaemagglutinin—causes extreme intestinal distress. The beans need to be boiled to denature this protein; cooking them at lower temperatures (e.g., in a slow cooker) will not denature the protein and actually makes things worse. If you’re in a rush, use canned white beans; they’ll have already been cooked.
Variations: try blending some fresh oregano into the soup. Toss some bacon chunks on top or grate on some Parmesan cheese as well. As with many soups, how chunky versus how creamy to blend the soup is a personal preference.