Heirloom White Bean Soup
MagicalButter
1-2 Cups
15 minutes
65 minutes
Soups & Salads
Ingredients
- 1½ cups Sourdough Bread (chopped rough and small)
- 2 tablespoons Olive Oil
- ½ teaspoon Red Pepper Flakes
- 3 Cloves Garlic (peeled crushed chopped fine)
- ½ teaspoon Sea Salt
- 2 tablespoons Fresh Flat Leaf Parsley (fine chopped)
- 2 tablespoons Magical Olive Oil
- ½ cup Parmesan Cheese (optional)
- 2 tablespoons Magical Bacon Fat
- 2 tablespoons Magical Olive Oil
- 5 Cloves Fresh Garlic (peeled crushed)
- ¼ cup Onion (peeled small diced)
- ¼ cup Celery (small diced)
- ¼ cup Fennel Bulb (small diced)
- 3½ cups Cooked Cannellini Beans (any other canned or cooked white bean will work)
- Pinch of Red Pepper Flakes
- Pinch of Dried Oregano
- Pinch of Fennel Seeds
- 2 teaspoons Kosher Salt
- ¼ teaspoon Fresh Cracked Black Pepper
- 1 teaspoon Dry onion Bits
- ½ teaspoon Dry Garlic Bits
- 2½ cups Chicken Stock or Water
- 1 tablespoon Parmesan Cheese
- 1 tablespoon Fresh Lemon Juice
Directions
- For the croutons heat a cast iron skillet up over medium heat and add the regular olive oil garlic and the sourdough crumbs and toast over medium-high heat until they reach your desired brownness.
- Add the pepper flakes the chopped parsley sea salt and Magical Olive Oil and combine well.
- Fill each bowl with desired amount of hot soup top each soup with ¼ cup of crouton crumbs and a little drizzle of Magical Olive Oil. Enjoy!
- Add your botanicals and bacon fat to the MagicalButter Machine.
- Set your temperature to 160°F and select the 2 HOUR cycle.
- Once complete strain your infusion and store.
- Add all the soup ingredients into the MB2e excluding the fresh lemon juice.
- Secure the lid. Set the temperature to 160° and then set the timer for 1 hour.
- When the cycle is finished add the fresh lemon juice and run for an additional 5-minute cycle with no heat.
- Season the soup to taste and make sure you are happy with the desired consistency.
