Hearty Tuscan Bean Soup
2 tbsps olive oil
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.
Total fat (g)
Salt (g)Per 100g
0.6Per serving (449g)