recipes
Tuscan bean soup
Serves: 4
Ingredients
- 1 tbsp olive oil (Fillipo Berrio)
- 1 onion, chopped
- 3 cloves garlic, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 1 zucchini, diced
- 150g chopped pumpkin
- 1/4 tsp chilli flakes
- 1 tsp Italian dried herbs
- 900ml vegetable or chicken stock
- 1 tin tomato polpa
- 1 tsp sugar
- Few kale leaves, stalks removes and shredded
- 1 x 400g tin cannellini beans, drained and rinsed
- 1 tbsp chopped parsley
- You will also need toasted bread and Parmesan shavings for serving
Method
Heat the olive oil in a large pan and sauté the onions and garlic for 2 minutes. , Add in the carrots, celery, zucchini, pumpkin, chilli flakes and dried herbs and cook for 1 minute more. Stir in the tomatoes, sugar and stock and season well with salt and pepper. Bring to a boil, turn the heat down and add the chopped kale. Cover the pot and simmer for 15-20 minutes. When ready stir in the cannellini beans and heat through before using a stick blender to partially puree the soup. Stir in the fresh parsley. Serve the Tuscan soup into large soup plates topped with Parmesan and a side of crusty bread.
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