Tuscan Bean Soup

Charlie Clegg
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

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.

#vegetarian #vegan #easy #soup #batchcooking

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Ingredients

serves 8-9 serv
  1. 2large onions
  2. 4celery sticks
  3. 2 tbspolive oil
  4. 4 clovesgarlic (crushed)
  5. 3large carrots
  6. 2heaped tsp smoked paprika
  7. 5 sprigsfresh thyme (leaves only)
  8. 4 sprigsfresh rosemary (leaves only)
  9. 2 (400 g)tins chopped tomatoes
  10. 2 litresvegetable stock
  11. 2 (400 g)tins flageolet beans (drained and rinsed)
  12. 1 (400 g)tin cannellini beans (drained and rinsed)
  13. Small savoy cabbage
  14. Salt
  15. Pepper
  16. Serve with
  17. Green pesto (or vegan alternative)
  18. Crusty bread

Cooking Instructions

  1. 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. 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. 3

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

  4. 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. 5

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

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Charlie Clegg
Charlie Clegg @charlierbanks
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Manchester

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