It is going to be another chilly weekend here, perfect weather for making and enjoying some lovely soup.French onion soup is a favourite of ours but I feel it is time to take it up a notch and this recipe looks like it will do the trick.
French-Onion-Style White Bean Soup
Serves 6Time 1 hrs 30 mins
Ingredients3 tablespoons extra-virgin olive oil, plus more for brushing and drizzling1 large fennel bulb, thinly sliced1 large onion, thinly sliced2 garlic cloves, thinly sliced1/2 teaspoon crushed red pepper1/4 teaspoon dried oregano, crumbledTwo 14-ounce cans cannellini beans, drained and rinsed1 quart vegetable stock or brothSalt and freshly ground pepperSix 3/4-inch-thick slices of sourdough bread2/3 cup freshly grated Parmigiano-Reggiano cheese
DirectionsIn a large soup pot, heat the 3 tablespoons of olive oil. Add the fennel, onion and garlic, cover and cook over low heat, stirring occasionally, until softened, about 10 minutes. Uncover and cook over moderate heat, stirring occasionally, until the fennel and onion are lightly browned, about 15 minutes longer.
Add the crushed red pepper and oregano and cook for 1 minute. Add the beans and stock and bring to a boil. Season with salt and pepper and simmer over moderately low heat until the stock is slightly reduced and the soup is chunky, about 30 minutes. Spoon the soup into six 1-cup ramekins and set them on a sturdy baking sheet.
Preheat the broiler and position a rack 8 inches from the heat. Brush the bread with o...