Tuscan bean soup
- Published: 2 Sep 21
- Updated: 18 Mar 24
This hearty vegetarian soup recipe makes enough for two batches. Save some and freeze ahead for next time.
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Ingredients
- 2 tbsp olive oil
- 25g butter
- 2 large onions, roughly chopped
- 4 celery sticks, roughly chopped
- 3 large carrots, roughly chopped
- 3 garlic cloves, crushed
- 5 fresh thyme sprigs, leaves picked
- 4 fresh rosemary sprigs, leaves picked and chopped
- 1 tsp smoked paprika
- 2 x 400g tins chopped tomatoes
- 2 litres good quality vegetable stock, hot
- 400g tin cannellini beans, drained and rinsed
- 2 x 400g tins flageolet beans, drained and rinsed
- 1 small savoy cabbage, thick stem removed, finely sliced
- Pesto and crusty bread to serve
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Method
- In a large saucepan, heat the oil and butter, then add the onions and celery. Sauté gently for 5 minutes until softening, then add the carrots, garlic, herbs and paprika. Cook, stirring, for 10 minutes more until the carrots begin to soften.
- Add the tomatoes and stock, bring to a simmer, then add the beans and cabbage. Simmer for 20 minutes until the vegetables are tender.
- Pour half into freezer bags, cool, then seal and freeze for up to 6 months. Defrost in the microwave, or put the frozen soup in the pan and reheat. Spoon the other half into 4 bowls, then serve with a dollop of pesto and crusty bread.
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- Recipe from November 2011 Issue
Nutrition
Nutrition: per serving
- Calories
- 248kcals
- Fat
- 10.1g (2.3g saturated)
- Protein
- 11.9g
- Carbohydrates
- 25.4g (8.4g sugars)
- Fibre
- 12g
- Salt
- 0.2g
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Tasty, filling, easy. Yummy for another 5.2 meal idea.