Prep 10 mins
Cook 40 mins
Another recipe collected in my hunt for healthy recipes. I found this in the British TV chef Anthony Worrall Thompson's 'GI Diet' book. I eat a lot of low glycemic index meals as they help with with my insulin resistance.
- 2 heads garlic, cloves separated and finely sliced
- 2 onions, finely chopped
- 1 teaspoon thyme
- 1 ounce unsalted butter
- 1 ounce cornflour
- 2 1⁄2 pints vegetable stock
- 1 (15 ounce) can cannellini beans (can use haricot beans too)
- 1 tablespoon red wine vinegar
- ground black pepper
- parsley, chopped, to serve
- In a large heavy-based saucepan, cook the garlic, onions and thyme in the butter over a medium heat until softened, adding a little stock if necessary to prevent sticking. This should take about 7 minutes.
- Reduce the heat, stir in the cornflour and cook until lightly brown.
- Add the stock gradually, stirring to avoid lumps.
- Increase the heat, bring to the boil and simmer for 30 minutes.
- In small batches, pour the soup into a blender and blend until smooth. Return to the heat.
- Drain and rinse the beans.
- Add beans to the soup with the vinegar and warm through.
- Season with black pepper and serve immediately sprinkled with parsley.
I've made this three times and have tinkered a little a bit each time (more garlic, more onions, vegetarian sausage). It's been delicious each and every time. Very comforting, makes the house smell wonderful and is pretty much idiot-proof.