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


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