Garlic Soup With White Beans

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.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 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

Directions

1. 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.
2. Reduce the heat, stir in the cornflour and cook until lightly brown.
3. Add the stock gradually, stirring to avoid lumps.
4. Increase the heat, bring to the boil and simmer for 30 minutes.
5. In small batches, pour the soup into a blender and blend until smooth. Return to the heat.
6. Drain and rinse the beans.
7. Add beans to the soup with the vinegar and warm through.
8. Season with black pepper and serve immediately sprinkled with parsley.