Name: White Bean Soup
Yield: Serves 4
Ingredients: 1 leek, white part only, chopped; 1 carrot, chopped; 1 onion, thinly sliced; 2 garlic cloves, finely chopped; 3 tins canned white beans, drained and rinsed; 1 teaspoon dried chilli flakes (or to taste); 2 tablespoons extra-virgin olive oil; smoked paprika oil or chilli oil; flat-leaf parsley and oregano, coarsely chopped; 2 fresh bay leaves; 1½ tablespoons red wine vinegar (or to taste); salt and pepper; 4 cups vegetable or chicken stock; 1 celery stalk, sliced; extra-virgin olive oil; 8 thick slices sourdough bread; 1 garlic clove, halved

Preparation info

Serves
4

Difficulty
Medium

Appears in

Reuben at Home

By Reuben Riffel

Published 2016

About

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 every