The appearance of this soup does not make its taste justice! The mild and herbal bean soup goes very good together with the flavorful cheese and the crunchy sunflower seeds. This is a cheap feast!
5 dl dried small white beans
2 onions, sliced
3 garlic cloves, crushed
1 handful bunch of thyme, stripped
2 bay leaves
6 dl broth from boiling the beans
0.5 tsp black pepper
2 dl sunflower seeds
100 g mature cheese, sliced
Oil for frying
Cook the beans according to the instructions on the package, but add onion, garlic and bay leaves in the cooking water. Fry the sunflower seeds in oil until they become golden brown. Drain the beans and onions, but save 6 dl of the broth. Discard the bay leaves and put 2 dl of cooked beans aside. Blend the remaining beans and onions with the saved broth into a smooth soup. Stir in the whole beans and thyme and season with pepper. Serve it topped with cheese slices and sunflower seeds.