Tuscan bean soup
A simple and delicious way how to eat a lot of veggies!
Serves 4
Ingredients
2 medium onions (diced)
4 cloves of garlic (thinly sliced)
3 carrots (peeled and cut into smaller chunks)
4 celery stalks (thinly sliced)
1 courgette (cut into smaller chunks)
2 cans of cannelloni beans (dried and rinsed)
1 can of chopped tomatoes
4 cups of kale (tough stems removed)
1tsp red pepper flakes
1tsp dried thyme
1tsp dried rosemary
1l vegetable broth
1 tsp salt
black pepper
2 tsp sugar
2 tbsp white wine vinegar
1tbsp olive oil
Method
Heat oil up in a large saucepan and tip in onions and sauté for 4 minutes, stirring occasionally. Add celery, carrots and courgette and sauté for 5 minutes. Add garlic, red pepper flakes, thyme and rosemary and cook for 1 minute.
Pour in the stock, chopped tomatoes and beans. Bring to the boil, add kale and simmer for 15 minutes.
Transfer half of soup into blender, blend until smooth and then pour back in the soup.
Add sugar and vinegar and season with salt and black pepper. Season to your taste.
Notes:
You can serve it with a tablespoon of pesto.