White bean soup with garlic crostini


white bean soup with garlic crostini

Filling and Delicious

This traditional Italian recipe carries the flavour of Italy from the old country to your kitchen and table at home. Wholesome and nutritious, yet with a depth of flavour that is at once satisfying and comforting.


  • 2 tbs olive oil, plus extra for drizzling
  • 1 Spanish onion, thinly sliced
  • 2 garlic cloves, finely chopped plus 1 extra clove, halved, for rubbing
  • 1 tsp dried chilli flakes, or to taste
  • 1.2 kg canned white beans, drained and rinsed (or dried white beans soaked overnight)
  • 1 litre vegetable or chicken stock
  • 2 fresh bay leaves
  • 1 ½ tbsp red wine vinegar, or to taste
  • 8 thick slices sourdough bread
  • Flat leaved parsley and oregano, coarsely chopped


  1. Heat olive oil in a large saucepan over medium-high heat, add onion and garlic, stir occasionally until tender (4-5 minutes), add chilli, and stir to combine.
  2. Add beans, stock and bay leaves, simmer for 15 minutes (longer if you are using soaked, dried beans), then pulse with a hand-held blender until partially pureed. Add vinegar, season to taste and keep warm.
  3. Meanwhile, preheat a char-grill pan over high heat. Drizzle both sides of bread slices with a little olive oil, season to taste and char-grill, turning once, until toasted (1-2 minutes each side). Rub crostini with remaining garlic.
  4. Place one slice of crostini in each serving bowl. Ladle over hot soup, scatter with herbs and serve with remaining crostini. Serves 4.