👨🍳 Method
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1
Soak the beans overnight in water, or use canned beans (pre-cooked).
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2
Rinse the beans thoroughly.
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3
Finely chop the shallots and garlic.
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4
Cut the celery into small pieces.
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5
Peel the potatoes and cut into brunoise (small uniform cubes).
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6
Heat olive oil in a large pot and add the shallots, garlic, celery, and potatoes.
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7
Sauté for 5 minutes, stirring occasionally.
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8
Add the stock, beans, bay leaf, and oregano.
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9
Bring to a boil, then reduce heat and simmer gently for 15 minutes.
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10
Slice the spring onions into rings.
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11
Season the soup with pepper and salt to taste.
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12
Ladle into soup bowls and garnish with spring onions and a drizzle of olive oil.
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13
Shave thin pieces of Parmesan cheese over the top using a vegetable peeler.
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14
Serve with crusty toasted bread.
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