White Bean Soup
Ingredients
2 tablespoons extra-virgin olive oil
1 onion, thinly sliced
2 garlic cloves, finely chopped
1 carrot, chopped
1 leek, white part only, chopped
1 celery stalk, sliced
1 teaspoon dried chilli flakes (or to taste)
3 tins canned white beans, drained and rinsed
4 cups vegetable or chicken stock
2 fresh bay leaves
1½ tablespoons red wine vinegar (or to taste)
salt and pepper
smoked paprika oil or chilli oil
flat-leaf parsley and oregano, coarsely chopped
Crostini:
8 thick slices sourdough bread
extra-virgin olive oil
salt and pepper
1 garlic clove, halved
If you had to look in our freezer at home at any time, I can guarantee that you will find a container or two of frozen boontjiesop. Maryke and her mom always cook soup in bulk and then freeze some for a rainy day or for when the cravings hit. This bean soup was a staple in our home growing up, and I’m happy to say that it’s now a staple in my children’s lives. When it comes to eating plain beans, only my daughter Latika shares my fondness for them. But put beans in a soup and suddenly everyone in our house is hungry!
Cooking Instructions
- Heat oil in a large pot over medium-high heat, and fry onion, garlic, carrot, leek and celery, stirring occasionally, until tender (4 to 5 minutes).
- Stir in the chilli flakes, then add beans, stock and bay leaves to the pot.
- Let the soup simmer for 25 minutes, then pulse with
a hand-held blender until partially puréed. - Add vinegar, season to taste and keep warm.
- Preheat a char-grill pan over high heat. Drizzle both sides of the bread slices with a little olive oil, season to taste
and toast, turning once (1 to 2 minutes each side). - Rub the crostini with raw garlic and place one slice in each serving bowl. Ladle over hot soup.
- Scatter with herbs, drizzle with flavoured oil and serve with the rest of the crostini.
About the Author
In the 30 years of his professional cheffing career, Reuben has cooked for Leonardo DiCaprio and Denzel Washington, taught Martha Stewart how to make pickled fish, and cooked alongside chef Nobu Matsuhisa. He’s served as a judge on Masterchef South Africa, hosted two TV series, and has four restaurants in Franschhoek, where he grew up and still lives with his family of four (and two dogs).
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