Recipes
Rustic Tuscan Bean Soup Recipe
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Ingredients
- can cannellini beans 400 g, drained
- 1 can chopped tomatoes 400 g
- 2 celery ribs chopped
- 1 onion chopped
- 1 carrot chopped
- 2 garlic cloves chopped
- 2 cabbage leaves chopped
- 50 g kale chopped
- 1 teaspoon thyme leaves
- 4 sage leaves chopped
- 1 tablespoon olive oil
- 300 ml Water
- 2 teaspoons vegetarian bouillon powder
Ingredients
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Instructions
- Sweat the Carrot, Onion, Celery and Garlic in the Olive Oil for a few minutes. Add a small pinch of Sea Salt at this stage.
- Next add the Tomatoes, Sage, Thyme, Water and Stock powder and season with a little fresh ground Pepper.
- Stir in the Cabbage and Kale, cover and simmer for 15 to 20 minutes or until the vegetables are cooked through but still remain vibrant in colour.
- Add the Beans towards the end and just heat them through in the soup.
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