Flageolet Bean Soup with Cheese Crisps

This Flageolet Bean Soup with Cheese Crisps is a delectable blend of earthy flavors and crispy textures. Made with dried porcini mushrooms, flageolet beans, and a hint of rosemary, this soup is a comforting delight that’s both easy to prepare and rich in taste. To add a touch of elegance, we’ll also create cheese crisps to accompany the soup, making it a truly satisfying meal.

SERVES 4
PREP 10 MIN
PLUS 20 MIN SOAKING
COOK 15–20 MIN
FREEZE UP TO 3 MONTHS
WITHOUT CHEESE CRISPS

INGREDIENTS:

• 1/2 oz (12g) dried porcini mushrooms, soaked in water for 20 minutes
• 1 3/4 oz (50g) pecorino or Parmesan cheese, coarsely grated
• 1 1/2 tsp very finely chopped rosemary
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 3 sprigs of rosemary
• 28 oz (800g) flageolet beans (if dried, be sure to soak)
• 2 1/2 cups (600ml) vegetable stock
• Extra virgin olive oil, for drizzling
• Ciabatta loaf, cut into chunks, to serve

INSTRUCTIONS:

1. Preheat the Oven and Make Cheese Crisps: Start by preheating your oven to 400°F (200°C). While it heats up, make the cheese crisps. Line a baking sheet with parchment paper. Scatter the grated pecorino or Parmesan cheese and half of the finely chopped rosemary in a thin, even layer on the sheet in a 7-inch (18 cm) circle. Bake this for about 8 minutes or until it starts to turn golden around the edges. Remove the cheese from the oven and let it cool and firm up on the sheet. Meanwhile, strain the soaked porcini mushrooms, reserving the liquid, and coarsely chop them.
2. Sauté Onions and Mushrooms: In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes, softening it. Stir in the chopped garlic, chopped mushrooms, and the rosemary sprigs. Cook this aromatic mixture for an additional 2-3 minutes.
3. Add Beans and Stock: Introduce the flageolet beans, vegetable stock, and 6 tablespoons of the reserved mushroom liquid into the saucepan. Let the soup simmer gently for about 10 minutes. Remove the rosemary sprigs.
4. Puree and Season: Coarsely puree about three-quarters of the soup, either using an immersion blender or by transferring it to a blender. Pour this pureed portion back into the pan with the rest of the soup. Season the soup to taste with salt and pepper, and then warm it through.
5. Serve with Cheese Crisps: Break the cooled cheese crisp into large pieces. For each serving, sprinkle with the remaining chopped rosemary, drizzle with extra virgin olive oil, and accompany it with the cheese crisps and chunks of ciabatta bread.

This Flageolet Bean Soup with Cheese Crisps is not only a treat for the taste buds but also a feast for the eyes with its crispy cheese accents. Whether you’re enjoying it as a comforting lunch or a cozy dinner, it’s sure to impress with its rich flavors and delightful textures.