Tuscan bean soup

Name: Tuscan bean soup
Yield: Serves 4
Cuisine: Italian recipes
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

Easy
November 2011

Easy
November 2011

Test kitchen approved

Serves 4
Takes 20 min to make, 40-45 min to cook

This hearty vegetarian soup recipe makes enough for two batches. Save some and freeze ahead for next time.

Dairy-free recipes

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

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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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

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.