Name: Cannellini Bean Soup with Fontina Gremolata
Yield: Serves 4
Ingredients: 1 tablespoon fresh thyme leaves; 75 g (3 oz, ½ cup) onions, diced; ½ red chilli, deseeded & finely chopped; 2 cardamom pods, crushed; 1.3 litres (2¼ pints, 5¾ cups) Chicken Stock or Vegetable Stock; 1 teaspoon cumin seeds; 1 tablespoon finely grated lemon zest; 75 g (3 oz, ¾ cup) fontina, very finely grated; 200 g (7 oz, generous 1 cup) cannellini beans, soaked overnight & then drained; 2 ripe tomatoes, chopped; 50 g (2 oz, 4 tablespoons) unsalted butter; 1 garlic clove, crushed; 50 g (2 oz, ¼ cup) carrot, diced; 2 garlic cloves, crushed; Salt & freshly ground black pepper

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

Soup
Gluten-free

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

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Ingredients

Method

Part of