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Ingredients
500g pre-soaked cannellini beans
1 white onion finely diced
2 sticks of celery, finely chopped
1 clove crushed garlic
1 head of fennel, finely chopped
50 ml white wine
3 litres of water
¼ cup of chopped parsley
6 slices of white bread
1 tbsp American mustard
100g grated cheddar
Splash of olive oil
Method
Heat a large saucepan and add a splash of olive oil, fry the onions, fennel, garlic and celery until softened then pour in the wine and allow to boil.
Add the soaked white beans and water, bring to a boil and then turn down to a simmer for 45 minutes or until the beans are softened.
Remove the crusts from the bread and liberally spread each slice with mustard, sprinkle over a handful of cheese and bake in a pre-heated oven at 200oC for 10 minutes or until the cheese is melted and golden brown
Blend to a smooth soup and serve with a drizzle of olive oil and a sprinkle of chopped parsley and the crispy cheese croutons on the side.
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