Tuscan Bean Soup

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.
Tuscan Bean Soup
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.
Cooking Instructions
- 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.
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