Tuscan Bean Soup

Name: Tuscan Bean Soup
Yield: serves 8-9 serv
Cuisine: British
Ingredients: 2 large onions; 4 celery sticks; 2 tbsp olive oil; 4 cloves garlic (crushed); 3 large carrots; 2 heaped tsp smoked paprika; 5 sprigs fresh thyme (leaves only); 4 sprigs fresh rosemary (leaves only); 2 (400 g) tins chopped tomatoes; 2 litres vegetable stock; 2 (400 g) tins flageolet beans (drained and rinsed); 1 (400 g) tin cannellini beans (drained and rinsed); Small savoy cabbage; Salt; Pepper; Green pesto (or vegan alternative); Crusty bread

Charlie Clegg @charlierbanks

Manchester

Easy, healthy vegetarian soup. Can easily be made vegan also.
This recipe is for a big batch cook and I always freeze at least half for easy weekday lunches.

#vegetarian #vegan #easy #soup #batchcooking

Easy, healthy vegetarian soup. Can easily be made vegan also.
This recipe is for a big batch cook and I always freeze at least half for easy weekday lunches.

#vegetarian #vegan #easy #soup #batchcooking

Charlie Clegg @charlierbanks

Manchester

Easy, healthy vegetarian soup. Can easily be made vegan also.
This recipe is for a big batch cook and I always freeze at least half for easy weekday lunches.

#vegetarian #vegan #easy #soup #batchcooking

Easy, healthy vegetarian soup. Can easily be made vegan also.
This recipe is for a big batch cook and I always freeze at least half for easy weekday lunches.

#vegetarian #vegan #easy #soup #batchcooking

Saved

Ingredients

serves 8-9 serv

2large onions
4celery sticks
2 tbspolive oil
4 clovesgarlic (crushed)
3large carrots
2heaped tsp smoked paprika
5 sprigsfresh thyme (leaves only)
4 sprigsfresh rosemary (leaves only)
2 (400 g)tins chopped tomatoes
2 litresvegetable stock
2 (400 g)tins flageolet beans (drained and rinsed)
1 (400 g)tin cannellini beans (drained and rinsed)
Small savoy cabbage
Salt
Pepper
Serve with
Green pesto (or vegan alternative)
Crusty bread

Saved

Steps

1

Chop the onion and celery into small chunks. Put in a large stock pot with the oil, cover and cook over a low heat for 10 mins, until softened.
2

Meanwhile, chop the carrot into small chunks. Then add to the pot with the crushed garlic, herbs and paprika and cook for 10 mins until the carrot is starting to soften.
3

Meanwhile chop the cabbage, drain the beans and make the stock.
4

Add the tomatoes and stock to the pan and bring to a simmer. Then add the beans and cabbage and cook for 20 mins.
5

Serve with a spoon of green pesto and some crusty bread. Freeze some portions for future use.