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Tuscan bean soup
Author:
EasyRecipes .
Recipe type: soups
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Here's a hearty Tuscan bean soup to warm up your insides and fill you up!
Ingredients
- 1 tablespoon olive oil
- 1 leek, trimmed, halved, washed, sliced
- 2 garlic cloves, crushed
- 2 tablespoons tomato paste
- 400g can diced tomatoes
- 4 cups chicken stock
- 400g can borlotti beans, drained, rinsed
- 400g can cannellini beans, drained, rinsed
- 80g baby spinach
Instructions
- Heat oil in a large saucepan over medium heat. Add leek. Cook for 5 minutes or until softened. Add garlic and paste. Cook for 1 minute or until fragrant. Add tomato, stock and 1 cup cold water.
- Using a fork, crush half the beans. Add to pan. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 30 minutes or until slightly thickened.
- Add spinach and remaining beans to pan. Cook for 3 minutes or until heated through. Serve
Notes
All about freezing soup: Ladle cooled soups in to airtight containers or snap-lock bags. Freeze for up to 2 months. Thaw in fridge overni ght. To reheat, place soup in a saucepan over medium-low heat. Cook, covered, stirring occasionally, for 20 minutes or until heated through.
Tip: Omit spinach if freezing soup. Add to soup when reheating. You could add 4 slices pancetta, chopped, with leek in step 1.
Tip: Omit spinach if freezing soup. Add to soup when reheating. You could add 4 slices pancetta, chopped, with leek in step 1.
