Summary

Ingredients

• 200 g beans, white
• 1 carrot (s)
• 1 celeriac
• 1 onion (s)
• 1 clove garlic
• 125 g white wine
• 750 g veetable broth or chicken broth
• 150 ml cream
• 0.5 ½ bunch thyme
• 5 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• salt and pepper
• 3 slices white bread

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Instructions

1. Soak the beans covered in cold water for 6 to 8 hours. Then pour off, put in a saucepan and cook covered with fresh water for about 45 minutes.
2. Peel and dice the carrot and celery. Peel and chop the onion and garlic.
3. Heat 3 tablespoons of olive oil in a large saucepan and sauté onions, garlic and later carrots and celery. Deglaze with white wine and let it boil briefly, then set aside until the beans are soft.
4. Drain the beans and drain well. Add two thirds of the beans to the vegetable mixture, add the stock, cream and the torn thyme leaves, bring everything to the boil and cook for 20 minutes.
5. Then puree the soup finely and season with balsamic vinegar, salt and pepper.
6. Dice the white bread. Heat 2 tablespoons of olive oil in a non-stick pan and toast the white bread until golden brown. Finally add the remaining beans and let them heat up briefly.
7. You can also roast bacon cubes and pour them over the soup.
8. The soup is very easy to freeze after pureeing, so it`s worth making more.