Tuscan White Bean Soup

Another winter class and a family tradition.  This soup is so versatile and you an 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 soup, full of flavour.

This creation is also gluten free.  Enjoy!

INGREDIENTS

  • 1 brown onion
  • 3 cloves of garlic
  • 1 carrot
  • 1 celery stalk
  • 3 fresh tomatoes
  • 1/2 cup dry white wine
  • Cook 3 min bring to boil
  • 3 cans cannellini beans (cooked is 1.2kg)
  • 1 1/2 teaspoons salt
  • Pepper to taste
  • I spring of rosemary finely chopped
  • 1 generous handful of parsley finely chopped
  • 800 ml water or vegetable stock
  • 150 grams fresh baby spinach

METHOD

  1. Dice onion, carrot and celery into fine pieces.
  2. Crush garlic.
  3. Heat olive oil in a medium to large pot and sauté onion and garlic until translucent.
  4. Add carrot and celery and cook another 3 minutes until vegetables are turning brown.
  5. Puree the fresh tomatoes and add to the pot along with the white wine.  Cook about 3 – 5 minutes and bring to boil.
  6. Add cannellini beans, chopped fresh rosemary, parsley, salt, pepper. Stir and let simmer for 3 minutes.
  7. Add water or vegetable stock.  Bring to boil, then let simmer on medium heat for 20 minutes.
  8. 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.
  9. Add in the raw spinach and simmer another 15 minutes.
  10. Serve with crunchy bread and top with vegan or dairy parmesan of your choice.