White Bean Soup with Goat Cheese Crostini
For the soup, peel the onion and garlic, and dice. Heat the olive oil in a pot and saute the onion, garlic and finely chopped thyme. Keep aside 4 tablespoons white beans and add the remaining to the onion-garlic mixture in the pan. Pour in the white wine and vegetable stock, cover the pan and simmer for about 15 minutes.
Puree the soup and strain through a sieve into a saucepan. Season the strained soup with salt and pepper and heat 4 tablespoon beans in the soup.
For the crostini, top the baguette slices with the goat cheese slices, sprinkle with some thyme leaves and broil under a preheated broiler until golden, watching carefully.
Serve the crostini together with the soup in bowls.