1. Soak the haricots overnight. 2. The next day, melt the butter in a pan and add the sliced onions. 3. Cook gently for 20-30 minutes, until soft and starting to caramelise, then stir in the oregano, mustard, vinegar, and some seasoning. Lob in the bunch of thyme too, and simmer until all the vinegar has reduced away - just a few minutes. 4. Drain the haricots, tip them into the onions, cover them with the stock and bring to the boil. Toss in the rind of the parmesan now, if you have it, to infuse the flavour. 5. Once the soup has come to the boil, skim off the froth, reduce the heat to a simmer, and cook until the beans are soft and tender. This may take anywhere between 1-2 hours (it depends how old the beans are). 6. When you're sure the beans are cooked, check the seasoning and make sure you are happy with the thickness (simmer it down to thicken, add some water to thin). 7. Remove the rind and bunch of thyme. Stir in half the grated Parmesan and finish with a light squeeze of lemon juice. Sprinkle with the chopped parsley and the remaining cheese once it's in the bowls. ---------------------------------------------------------------------------
Nutrition
Ingredients
