Cannellini Bean Soup with Homemade Chilli Oil - River Cottage

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 and freshly ground black pepper
• For the chilli oil
• 4 red chillies, deseeded and sliced
• 200ml olive oil
• A few sprigs of thyme, leaves only
• 1 garlic clove (unpeeled), bashed