Cannellini Bean Soup with Homemade Chilli Oil
Savour Cannellini bean soup topped with homemade chilli oil, perfect for marinades and pizza. It lasts weeks in the fridge!
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Wooden spoon
- Colander
- Ladle
- Airtight container
- Refrigerator
- Stove
- Fine-mesh sieve
Ingredients
- 4 medium leeks, trimmed (white and pale green part only)
- 1 tablespoon olive oil
- 15g butter (Optional)
- A few sprigs of thyme, leaves only, roughly chopped
- 1 bay leaf
- 3 garlic cloves, finely chopped
- 1.3 litres vegetable stock
- 2 x 400g tins cannellini beans, drained and rinsed
- A handful of oregano, roughly chopped
- A bunch of parsley, roughly chopped
- Sea salt
- freshly ground black pepper
- 4 red chillies, deseeded and sliced
- 200ml olive oil
- A few sprigs of thyme, leaves only
- 1 garlic clove (unpeeled), bashed
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