White bean and thyme soup recipe

Step 1

Drain soaked beans and transfer to a large saucepan with 6 cups (1.5L) cold water, smoked bacon, bay leaf and thyme sprigs. Place over high heat and bring to the boil, skimming off foam that rises to the surface. Reduce heat to low and simmer for 30 minutes or until beans are partially cooked.

Step 2

Meanwhile, heat the oil and butter in a large frypan over medium-low heat and add the onion, leek, celery and garlic. Cook, stirring occasionally, for 10-12 minutes until softened. Add vegetables to the partially cooked beans with 1 cup (250ml) water and continue to cook for a further 1 hour-1 hour 15 minutes until the beans are tender.

Step 3

Spoon one-third of the beans and some of the liquid into a blender and whiz until smooth. Transfer back into pan, add the milk, then stir to combine and warm through. Season to taste. Scatter over parsley and extra thyme leaves to serve.