Well, we’ve had a thick and creamy soup, and a sweet and tangy soup….now for something super hearty, filling and comfort-foody.
Tuscan Bean Soup was one of the first I ever made myself. Probably because I’ve always had a fondness for thick and chunky soups, but also probably because I’ve always got the ingredients in. I love this recipe for when I don’t have much fresh stuff in, or if I need to clear the tin shelf to over load it with something that was on offer!
What you’ll need to make four servings:
- 1 tbspn olive oil
- 4 cloves garlic, finely sliced
- 1 tin of mixed beans
- 1 tin of butter beans
- 1 tin of chopped tomatoes
- 1 tbspn Worcestershire sauce
- Salt and Pepper to taste
- 1 handful of finely chopped fresh parsley
- Grated Parmesan to finish
How to make it:
- Heat the oil in a large sauce pan, then add the garlic and toast it on a low heat
- Add the beans, the tomatoes and the Worcestershire Sauce
- Bring to the boil then simmer for around 10 – 15 minutes until the beans start to soften
- Season and stir in half of the parsley
- Simmer a little longer until the beans are tender
- Remove half of the mixture and blend it until smooth, then return it to the pan with the rest and stir through
- Tip in the rest of the parsley, reserving a little to garnish
- Ensure it’s all hot through again, then serve up with the remaining parsley and a little Parmesan on top
This is another one you won’t need bread with….although I wouldn’t hold it against you as dipping can be half the joy. You can of course swap out the beans for different ones….Borlotti beans are lovely in this, as are Flageolet beans.