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Recipes/Blog

Tuscan White Bean Soup

Another winter class and a family tradition.  This soup is so versatile and you can mix up the herbs you use, add extra vegetables and even switch the beans used.  In this recipe I love to use cannellini beans. They are soft and buttery and create such a creamy, full of flavour soup. 

This creation is also gluten free.  Enjoy!

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Serves: 8

Ingredients

3 cloves of garlic

1 carrot

1 celery stalk

3 fresh tomatoes

1⁄2 cup dry white wine

3 cans cannellini beans (cooked is 1.2kg) - Cook 3 min bring to boil

1 1/2 teaspoons salt

Pepper to taste

1 sprig of rosemary, finely chopped

1 generous handful of parsley, finely chopped

800 ml water or vegetable stock

150 grams fresh, baby spinach

Method

  • Dice onion, carrot and celery into fine pieces.
  • Crush garlic
  • Heat olive oil in a medium to large pot and sauté onion and garlic until translucent.
  • Add carrot and celery and cook another 3 minutes until vegetables are turning brown.
  • Puree the fresh tomatoes and add to the pot along with the white wine.  Cook about 3 – 5 minutes and bring to boil.
  • Add cannellini beans, chopped fresh rosemary, parsley, salt, pepper. Stir and let simmer for 3 minutes.
  • Add water or vegetable stock.  Bring to boil, then let simmer on medium heat for 20 minutes.
  • I quite like this soup with part of it blended – so at this point using a stick blender roughly blend parts of the soup. Another option is to use a potato masher to puree some of the beans.
  • Add in the raw spinach and simmer another 15 minutes.
  • Serve with crunchy bread and top with vegan or dairy parmesan of your choice.

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