White bean soup with bread croutons

Ingredients for 4 servings:

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

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 9 hours 35 minutes

Soak the beans in cold water for 6 to 8 hours. Then drain them, place them in a pot, and cook them in fresh water for about 45 minutes. Peel and dice the carrot and celery. Peel and chop the onion and garlic. Heat 3 tablespoons of olive oil in a large pot and sauté the onion, garlic, and then the carrot and celery. Deglaze with white wine and simmer briefly, then set aside until the beans are tender. Drain the beans and let them drain well. Add two-thirds of the beans to the vegetable mixture, add the stock, cream, and torn thyme leaves, bring everything to a boil, and simmer for 20 minutes. Then purée the soup finely and season with balsamic vinegar, salt, and pepper. 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 heat briefly. You can also toast bacon bits and sprinkle them over the soup. The soup freezes well after puréeing, so it’s worth making more.