Tuscan Bean Soup is the perfect one pot meal for stormy weather and busy weeknights! Also, it’s super healthy! Save some and freeze ahead for next time.
Ingredients
1 large red onion
1 clove garlic
1 carrot
2 sticks celery
400g can chopped tomatoes
1 tbsp tomato purée
600ml well-flavoured vegetable stock
Handful of chopped parsley
400g can borlotti beans, drained and rinsed
400g can cannellini beans, drained and rinsed
75g small pasta shapes of your choice, optional
Salt and freshly ground black pepper
2 tbsp olive oil
METHOD
PREPARE your veg by chopping
HEAT the oil in a large non-stick saucepan
SAUTE the onion for about 5 mins or until soft.
STIR in the garlic, carrot and celery and cook for a further 5 mins.
ADD the tomatoes, tomato purée, stock and seasoning.
BRING to the boil, then reduce the heat to a simmer, cover and cook, stirring occasionally, for 20 mins or until the vegetables are soft.
REMOVE half of the vegetable mixture and blend until smooth in a food processor. Return to the pan.
ADD the beans & pasta, and simmer for a further 10 mins or until the pasta is cooked.
If using pasta add an extra 200ml of water. 5.
SERVE & garnish with some chopped parsley.
Ingredients
1 large red onion
1 clove garlic
1 carrot
2 sticks celery
400g can chopped tomatoes
1 tbsp tomato purée
600ml well-flavoured vegetable stock
Handful of chopped parsley
400g can borlotti beans, drained and rinsed
400g can cannellini beans, drained and rinsed
75g small pasta shapes of your choice, optional
Salt and freshly ground black pepper
2 tbsp olive oil
