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Cannellini Bean and Leek Soup with Chilli Oil
Ingredients
  • 4 medium leeks, trimmed (white and pale green part only)
  • 1 tablespoon olive oil
  • 15g butter (Optional)
  • A few sprigs of thyme, leaves only, roughly chopped
  • 1 bay leaf
  • 3 garlic cloves, finely chopped
  • 1.3 litres vegetable stock
  • 2 x 400g tins cannellini beans, drained and rinsed
  • A handful of oregano, roughly chopped
  • A bunch of parsley, roughly chopped
  • Sea salt and freshly ground black pepper
  • subheading: For the chilli oil:
  • 4 red chillies, deseeded and sliced
  • 200ml olive oil
  • A few sprigs of thyme, leaves only
  • 1 garlic clove (unpeeled), bashed
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