Serves 6
Preparation time 15 minutes, plus soaking
Cooking time 1¼–1¾ hours
3 tablespoons olive oil
2 garlic cloves, crushed
1 small red pepper, cored, deseeded and chopped
1 onion, finely chopped
250 g (8 oz) tomatoes, finely chopped
1 teaspoon finely chopped thyme
400 g (14 oz) can dried haricot or cannellini beans, soaked overnight in cold water, rinsed and drained
600 ml (1 pint) water
600 ml (1 pint) vegetable stock
2 tablespoons finely chopped flat leaf parsley
salt and pepper
Heat the oil in a large heavy-based saucepan, add the garlic, red pepper and onion and cook over a medium heat for 5 minutes or until softened.
Add the tomatoes and thyme and cook for 1 minute. Add the beans and pour in the measurement water and stock. Bring to the boil, then reduce the heat, cover and simmer for 1–1½ hours until the beans are tender (you may need to allow for a longer cooking time, depending on how old the beans are).
Sprinkle in the parsley and season with salt and pepper. Serve immediately in warm soup bowls with fresh, crusty bread.
For Spanish white bean soup, add 100 g (3½ oz) diced chorizo sausage when frying the onions, garlic and red pepper. Stir in 1 teaspoon pimentón (Spanish smoked paprika) or 1 teaspoon mild chilli powder. Cook for 1 minute until fragrant, then add the tomatoes and continue the recipe as above.