Monday 5 December 2016

Hearty Tuscan Bean Soup

Georgina Campbell

Published 24/04/2010 | 05:00

2 tbsps olive oil

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200g thick bacon pieces, diced

2 medium onions, diced

4 sticks celery, diced

2 medium carrots, diced

2 cloves garlic, crushed

½ medium savoy cabbage, finely shredded

1 medium courgette, diced

2 sprigs fresh thyme

1 litre beef stock

2 tins chopped tomatoes

2 tbsps tomato paste

1 tin borlotti beans

6 thick slices of ciabatta bread, toasted

Parmesan cheese, grated, to garnish

This is a real meal in a soup bowl, and delicious with it. It's perfect for lunch and serve it with bread to fill up hungry youngsters. The Parmesan can be substituted with a cheaper hard cheese. Serves six.

1 Heat the oil in a large saucepan. Cook the bacon till crispy then add the onions, celery, carrot and garlic and cook until soft. Stir in the cabbage, courgette and thyme and wilt them down a little.

2Pour in the stock, chopped tomatoes and tomato paste. Bring to the boil, then cover and reduce to a simmer for 20 minutes.

3Drain and rinse the beans and add to the pot for a further 10 minutes. Season to taste and remove the thyme twigs.

4Toast or grill the thick slices of ciabatta. Place in the bottom of a soup bowl and pour in the piping hot soup. Garnish with grated Parmesan cheese.

Energy (kcal)

Protein (g)

Carbohydrate (g)

Sugars (g)

Total fat (g)

Saturated fat

Fibre (g)

Salt (g)Per 100g

80.0

4.2

9.0

2.9

3.3

0.9

1.8

0.6Per serving (449g)

358.0

18.8

40.3

12.8

14.7

4.0

8.2

2.6

Irish Independent

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