Casa
Martin
Cookbook
White Bean Soup
with Herb & Anchovy Croutons
This is as delicious as it is quick. It can be made with freshly cooked beans but tinned are just as good. I especially like it with butter beans
1 tbsp Olive Oil
1 Onion, chopped
1 can White Beans
450ml Water/stock
2 large slices day old Bread, cubed
2 tbsp Olive Oil
6 Anchovy Fillets
1 tsp dried Oregano
Soften the onion in the oil then add the drained beans and water and simmer for 15 minutes. Liquidise.
Mash anchovy fillets with the oil and oregano and coat the cubed bread. Bake in a moderate oven for 15 minutes or until golden.
This soup can be made more substantial by the addition just before serving of a few lightly fried slices of linguiça.