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Tuscan bean soup

Tuscan bean soup
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!
  • 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
  1. 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.
  2. 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.
  3. Add spinach and remaining beans to pan. Cook for 3 minutes or until heated through. Serve
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.
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