Cannellini Bean and Leek Soup with Chili Oil

From River Cottage Veg by Hugh Fearnley-Whittingstall

For the soup
4 leeks, trimmed (white and pale green parts only)
1 Tb olive oil
1 Tb butter or vegan alternative
a few sprigs of thyme, leaves only
1 bay leaf
3 garlic cloves, finely chopped
5 cups vegetable stock
2 14-oz cans cannellini beans, drained and rinsed
a handful of oregano, coarsely chopped
a bunch of parsely, coarsely chopped
sea salt and freshly ground black pepper

For the chili oil
4 fresh red chiles, seeded and sliced
3/4 cup olive oil
a few sprigs of thyme, leaves only
1 garlic clove, unpeeled and smashed

First, make the chile oil. Put the chiles in a small saucepan with the olive oil, theyme leaves, and unpeeled garlic clove. Heat slowly until the oil is bubbling very, very gently and cook the chiles until soft, about 20 minutes. Remove from the heat and let cool.

For the soup, halve the leeks lengthwise, wash well, and slice thinly. Heat the olive oil and butter in a sucepan over medium-low heat. Add the leeks with the thyme and bay leaf, and sweat gently, stirring from time to time, for about 15 minutes, until very soft. Add the garlic and stir for a minute.

Add the stock and cannellini beans, the oregano, and half of the parsley. Season with salt and plenty of pepper, increase the heat, and bring to a simmer. Cook gently for 20 minutes.

Remove the bay leaf, taste the soup, and adjust the seasoning if necessary. Stir in the rest of the parsley. Serve in warmed bowls with a trickle of chile oil over the top.