This is an authentic, super easy Tuscan soup recipe. It goes without saying that Italians know how to cook. Pizza and pasta probably spring to mind, but what about soup? Not watery, flavourless soup, but hearty, tasty bowls of divine yumminess.
You’ll be able to knock this Tuscan bean soup recipe up in less than 45 minutes. It’s really easy and great value. As it bubbles away the smell of Italy will fill your kitchen, instantly transporting you there. Who needs plane tickets when you have soup?!
Tuscan Bean Soup Recipe
Ingredients for Tuscan Soup
- 15g unsalted butter
- 1 tablespoon of olive oil
- 1 onion
- 1 garlic clove
- 1 stick of celery
- 1 large carrot
- 1 large courgette
- 1 tin of mixed beans (approx 400g)
- 1 tin of chopped tomatoes (approx 400g)
- 500ml of vegetable stock
- 1 teaspoon of dried oregano
- 1 pinch of salt
- 3 tablespoons of green pesto
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Method for Tuscan Bean Soup Recipe
1. Peel and finely chop the onion, garlic clove, celery and carrot. Also roughly chop the courgette into small pieces. Arrange on a chopping board, with the courgettes at one end.
2. Melt the butter and oil in a large saucepan or big wok, on a medium heat.
3. Add the onion, garlic, celery and carrot to the pan for five-ten minutes.
4. Whilst they’re cooking, make your stock. Follow the instructions on your chosen product, but typically it is two spoonfuls for 500ml of boiling water.
5. Add the beans (including the water from the tin), the tomatoes, oregano and the stock to your pan.
6. Stir the mixture together and then add your pinch of salt, as well as two heaped tablespoons of pesto. Stir it again and further season if you think it needs more.
7. Bring to the boil and simmer for ten minutes.
8. Add the courgettes to the pan and stir. Cook for a further five minutes.
9. Ladle the soup into bowls and put a dollop of pesto on top of each one.
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If you’re entertaining fellow Italy daydreamers serve with some delicious olive bread and these posts. If you’re keeping the goodness to yourself, cradle the bowl whilst soaking up the late evening sunlight. Simply put the spare soup in jam jars and keep in the fridge. Use within one-two days.
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