• A few slices of bread, crusts removed and cut into 2cm (¾in) cubes
• 3½ tbsp extra-virgin olive oil, plus extra to serve
• 2 corns on the cob
• 1 red onion, chopped
• 2 garlic cloves, thinly sliced
• 2 rosemary sprigs, leaves picked and roughly chopped
• 1 × 400g (14oz) tin of haricot beans, drained and rinsed
• 600ml (21fl oz) vegetable stock
• ¼ small radicchio, shredded
• 1 handful of flat-leaf parsley, leaves picked and chopped
• Fine sea salt and freshly ground black pepper

Heat the oven to 200°C/180°C fan/400°F/gas mark 6.

Toss the cubes of bread in 11⁄2 tablespoons of the oil and season with a pinch of salt. Place on a small baking tray and bake for 4–6 minutes, turning once, until the croutons are golden and crispy. Set aside.

Cut the kernels away from the cobs: remove the papery husks and pull off the silk that lies underneath. Hold each corn upright on a chopping board, then slice downwards using a large knife, moving around the cob until they’re all off.

Set a large pan over a medium heat. Add the remaining oil followed by the onion, garlic and rosemary. Sizzle for 8–10 minutes, until the onion
is beginning to soften, even caramelise a bit, and smells sweet. Add the sweetcorn and beans and season with salt and pepper. Cook for a further 4–5 minutes, then pour in the stock and bring to the simmer. Cook for
10 minutes, then transfer two-thirds of the soup to a blender and purée it until it’s nice and smooth. Return the blended soup to the pan and stir in the radicchio. Cook for a further 5 minutes, then add the chopped parsley and season with some more salt and pepper, to taste.

Serve in warmed bowls with the croutons scattered over the top and a trickle of olive oil, too.