Tuscan White Bean Soup
Cannellini beans, vegetables and rosemary make a rustic soup with a creamy finish.
Ingredients
- 2 cans (400 g each) cannellini beans, rinsed
- 2 tbsp olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1 can (400 g) chopped tomatoes
- 1 L vegetable stock
- 1 sprig rosemary
- 2 handfuls chopped kale or spinach
- Salt, pepper and crusty bread
Method
- Warm olive oil in a pot. Add onion, carrot and celery and cook until soft, about 8 minutes.
- Add garlic and rosemary; stir for 30 seconds. Add tomatoes, beans and stock.
- Simmer gently for 20 minutes. Mash a few beans in the pot to thicken the broth.
- Stir in kale or spinach and cook until tender. Remove the rosemary stem.
- Season to taste and serve with olive oil and crusty bread.
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