Materials
- 1 can of cannelli beans (without liquid)
- 1 can of chickpeas (with liquid)
- 1 cup of oat milk
- 1 tablespoon starch
- 1 tablespoon of unsalted butter
- 1 head of garlic
- 1 tablespoon thyme
- 1 bayleaf
- a pinch of chinese five spice powder
- grated parmesan cheese
- red pepper flakes
Instructions
- Skin and break apart the head of garlic, cut/crush each clove into 1-2 large pieces
- In a pot, melt butter over medium high heat, add garlic, cook until golden brown
- Add oat milk, chickpeas and their liquid, white beans, thyme, bay leaf, five spice, and stir to combine
- When mixture begins to bubble around the edges, reduce heat to simmer. Simmer for 30 min.
- While simmering, mix starch in a bowl with a bit of water, pour into the pot, stir until broth thickens.
- Season with salt + pepper to taste.
- Remove the bay leaf, set aside until cool enough to handle, garnish with red pepper flakes and grated parmesan cheese.
Comments
The red pepper flake adds a lot of flavor, do not skip over just because it’s a garnish.
The orginal recipe called for whole milk instead of oat milk + starch. I am lactose-intolerant so I’ll always prefer the dairy-free recipe. But YMMV.
Source
Originally from here.
Substitued Oat Milk + Starch for whole milk.