Tuesday, 16 September 2008 by Dr Maytel
I used the River Cafe cook book as a basic guide for this.
Soaked white beans over night and removed their skins.
Cooked white beans in simmering water for about an hour with whole head of garlic and old herbs (thyme, marjoram)
Sauteed onion, garlic, carrot and celery, flat leaf parsley and added canned tomato and simmered. Added beans, some mushed up some whole. Added lots of salt and pepper and then torn up old bread.
When I went to eat it I realised that the soup is both delicious, with the bread adding a creamy texture, but it was also entirely vegan friendly. Definitely hearty food for tough times