Cannellini Bean Soup with Fontina Gremolata

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

A heartwarming, lightly spiced soup topped with stringy fontina cheese and spiked with lemon. Serve with chunks of fresh bread.

Ingredients

  • 50 g (2 oz, 4 tablespoons) unsalted butter
  • 75

Method

Melt the butter in a pan over a medium heat, add the onions and garlic and sauté for 4-5 minutes, until softened. Add the cannellini beans, carrot, chilli and tomatoes, then cover and cook gently for 5 minutes. Next, stir in the cardamom, cumin seeds and stock and bring to the boil. Reduce the heat and simmer for 1-½ hours, or until the beans are tender. Pour the soup into a blender and blitz t