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
- 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
- Serve & garnish with some chopped parsley
- Prep: 15 mins
- Cooking: 30 mins
- Difficulty: easy
- Serves: 4-6