Heat one tablespoon olive oil in a medium saucepan, add the red onion and anchovy fillets and sauté for three minutes.
Add the beans and vegetable stock and cook for two minutes. Stir in the double cream and heat for one minute.
Remove from the heat and blend with a hand blender until smooth. Set aside.
To make the croutons, roll the cubed bread in two tablespoons olive oil, season well and fry for three minutes or until golden brown. Drain on kitchen paper.
To serve, pour the hot soup into a bowl and sprinkle over the croutons and chopped parsley.
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